Vegetable Beef Soup

• 1 1/2 lb stew beef, cut into small pieces
• Flour, salt, pepper
• 2/3 Tbsp Olive Oil
• 1 med onion, finely chopped
• 2/3 garlic cloves, finely chopped
• 2/3-3/4 cup white wine
• 4/5 stalks celery, finely chopped
• 3 carrots, finely chopped
• 4/5 cups beef broth
• 1 whole sprig Rosemary
• 2 Tbls Worchestershire sauce
• 1/4 cup catsup
• 1 can cannelini beans, drained
• 2 cups chopped bok choy leaves
• 1 bunch Cilantro, chopped

1. Cut stew meat into 1/2" cubes, place in bowl, sprinkel with flour, salt and pepper and stir to coat. Shake off excess flour. Place in large skillet with 2 Tbsp Olive oil, brown on all sides, remove and place in large dutch oven. Place onions and garlic in skillet, cook until translucent, add wine and cook until reduced by at least half. Pour/scrape all into dutch oven. Add 1 Tbsp Olive Oil to skillet and add celery and carrot and cook for 5 to 8 minutes. Add to dutch oven. Add beef broth, Rosemary,Worchesterhire Sauce and Catsup to dutch oven, add water to cover if needed. Cover and cook over low fire until meat is tender....45 min to 1 hr 15 min. Just before serving, remove Rosemary sprig, add beans, cilantro and bok choy.
2. Taste and adjust salt and pepper as needed.

stew beef, flour, olive oil, onion, garlic, white wine, stalks celery, carrots, beef broth, rosemary, worchestershire sauce, catsup, cannelini beans, choy, cilantro

Taken from www.epicurious.com/recipes/member/views/vegetable-beef-soup-1267772 (may not work)