Beef Stew (Wine)(Serves 6 To 8)

• 1/2 c. flour
• 2 tsp. salt
• 1 tsp. paprika
• pinch of pepper
• 2 lb. stew meat
• 1/4 c. oil
• 4 medium onions, peeled
• 1 bay leaf
• 1 Tbsp. Worcestershire sauce
• water
• 1 c. white wine
• 1 lb. carrots, peeled and cut into chunks
• 6 to 8 stalks celery, cut in 1-inch lengths
• 6 medium potatoes, peeled and cut in quarters

1. Combine flour, salt, pepper and paprika in a small paper bag. Toss meat cubes in bag to coat each piece.
2. Remove meat.
3. Save flour.
4. Brown meat in hot oil in heavy large pot. When brown slice 1 onion very thinly over meat.
5. Add bay leaf and stir in flour remaining in bag.
6. Add Worcestershire sauce and enough liquid (wine and water) to almost cover meat.
7. Cover and cook over low heat for about 2 hours until meat is tender.
8. Add vegetables. Bring to a boil.
9. Cover and turn down heat to medium for about 30 to 45 minutes until vegetables are tender.
10. Serve broth as gravy as it is or thicken with cornstarch dissolved in water.
11. Stir constantly as it thickens and turns clear.

flour, salt, paprika, pepper, stew meat, oil, onions, bay leaf, worcestershire sauce, water, white wine, carrots, stalks celery, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717116 (may not work)