Classic Beef Stew

• 2 tbsp flour
• 2 lbs chuck roast or other inexpensive cut of beef, cut into small chunks
• 3 tbsp vegetable oil
• 4 None onions, chopped
• 2 cups dry red wine
• 2 None tomatoes, skin removed and chopped
• 2 tbsp tomato paste
• 3 tbsp chopped parsley

1. Season the flour with salt and pepper and use to coat the meat, reserving the excess. Heat the oil in a large frying pan and cook the meat, in batches, until deep golden. Transfer each batch to a large saucepan when it is done.
2. Add the onions to the frying pan and cook 5 mins, until softened. Add the reserved flour and gradually blend in 1 cup water, scraping up the meat residue from the base of the pan. Add the wine, tomatoes and tomato paste to the pan and bring to a boil. Season with salt and pepper and pour into the saucepan with the beef. Cover and cook gently 2 hours until the meat is very tender. Stir in 2 tbsp parsley and sprinkle with the rest to serve.

flour, chuck roast, vegetable oil, onions, red wine, tomatoes, tomato, parsley

Taken from recipes-plus.com/api/v2.0/recipes/26508 (may not work)