Beef And Carrot Stew

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 onion, diced
• 2 celery ribs, diced
• 1 3/4 lbs lean beef, cut into cubes
• 13 1/2 ounces beef stock
• 3/4 cup red wine
• 2 bay leaves
• 1 3/4 tablespoons flour
• 4 carrots, cubed
• salt & freshly ground black pepper

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and saute for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and saute for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
2. Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.

olive oil, garlic, onion, celery, lean beef, beef stock, red wine, bay leaves, flour, carrots, salt

Taken from www.food.com/recipe/beef-and-carrot-stew-357573 (may not work)