Classic Beef Stew

• 1 tablespoon canola oil, divided
• 1 1/4 pounds lean beef stew meat
• 1 medium onion, chopped (1 cup)
• 3 tablespoons all-purpose flour
• 2 (14-ounce) cans fat-free, less-sodium beef broth
• 3 celery stalks, chopped (1 cup)
• 3 medium carrots, sliced (1 1/2 cups)
• 1 pound red potatoes, cubed (3 cups)
• 1 1/2 cups water
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 thyme sprigs
• 1 bay leaf
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of beef; cook 4 minutes or until browned, turning occasionally. Remove beef from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining beef; set aside.
2. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; saute 1 minute.
3. Add flour to broth, whisking until smooth; add to onion. Add beef and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until meat and potatoes are tender. Remove and discard thyme sprigs and bay leaf.
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canola oil, lean beef stew meat, onion, allpurpose, beef broth, celery stalks, carrots, red potatoes, water, red wine, tomato paste, thyme, bay leaf, salt, black pepper

Taken from www.myrecipes.com/recipe/classic-beef-stew-2 (may not work)