Creole Vegetable-And-Braised Beef Stew

• 3 tablespoons all-purpose flour
• 1 tablespoon Creole seasoning
• 2 pounds sirloin, cut into 1-inch cubes
• 3 tablespoons pure olive oil
• 1 large sweet onion, diced
• 1 large red bell pepper, diced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 5 celery ribs
• 4 medium carrots, thinly sliced
• 1 (10-ounce) can dices tomatoes and green chiles
• 2 teaspoons beef bouillon granules
• 1 (10-ounce) package frozen sliced okra, thawed
• 1 (10-ounce) package frozen baby lima beans, thawed
• 1 (16-ounce) package frozen corn kernels, thawed

1. Stir together flour and Creole seasoning, dredge beef in mixture.
2. Brown beef in hot olive oil in a 5 quart casserole over medium-high heat 5 minutes. Add onion, bell pepper, and garlic; saute 2 minutes. Add wine, stirring to remove browned particles from bottom of pan. Add celery and carrot, and cook 2 minutes. Add tomatoes and next 4 ingredients.
3. Bring to a boil; cover, reduce heat to medium-low, and simmer 30 minutes.

allpurpose, creole seasoning, sirloin, olive oil, sweet onion, red bell pepper, garlic, red wine, celery, carrots, tomatoes, beef bouillon granules, okra, beans, corn kernels

Taken from www.myrecipes.com/recipe/creole-vegetable-and-braised-beef-stew (may not work)