One-Pot Beef Stew

• 1 1/2 pounds beef chuck roast, trimmed and cut into 3/4-inch cubes (about 1 lb. trimmed meat)
• 1 teaspoon black pepper
• 1 1/2 teaspoons salt, divided
• 1 tablespoon canola oil
• 3 medium carrots (about 7 oz.), cut diagonally into 1 1/2-inch pieces
• 1 medium-size yellow onion (about 8 oz.), cut into 12 wedges
• 6 garlic cloves, chopped
• 1 cup dry red wine
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 12 ounces baby new potatoes, cutting larger ones in half
• 2 tablespoons whole-grain mustard
• 1 tablespoon red wine vinegar
• 1/4 cup loosely packed fresh flat-leaf parsley leaves

1. Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.
2. Add carrots and onions to Dutch oven; cook, stirring often, until carrots and onions start to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
3. Whisk together flour and 1/2 cup broth in a small bowl; add to Dutch oven. Stir in beef and remaining 1/2 teaspoon salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with about 1 tablespoon parsley.

beef chuck roast, black pepper, salt, canola oil, carrots, yellow onion, garlic, red wine, flour, beef broth, baby new potatoes, wholegrain mustard, red wine vinegar, parsley

Taken from www.myrecipes.com/recipe/one-pot-beef-stew (may not work)