Kate'S Beef Stew

• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 1 1/2 cups dry red wine
• 1 cup fat-free, less-sodium beef broth
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 2 oregano sprigs
• 2 rosemary sprigs
• 1 bay leaf
• 1 cup chopped carrot

1. Sprinkle flour, salt, and pepper over beef. Heat oil in a large Dutch oven over medium-high heat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan with a slotted spoon; keep warm. Add onion and celery to pan; saute 5 minutes or until tender. Add garlic; saute 1 minute. Add beef, wine, and the next 5 ingredients (through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until beef is just tender. Add carrot to pan; cover and cook for 30 minutes. Discard the rosemary and oregano sprigs and bay leaf.

flour, kosher salt, freshly ground black pepper, chuck roast, olive oil, onion, celery, garlic, red wine, beef broth, tomatoes, oregano sprigs, rosemary sprigs, bay leaf, carrot

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