Wintertime Braised Beef Stew

• 2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 2 teaspoons Montreal steak seasoning
• 2 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium parsnips, peeled and cut into 1-1/2-inch pieces
• 2 medium carrots, peeled and cut into 1-1/2-inch pieces
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup dry red wine or reduced-sodium beef broth
• 2 tablespoons red currant jelly
• 2 bay leaves
• 2 fresh oregano sprigs
• 1 can (15 ounces) cannellini beans, rinsed and drained
• Minced fresh parsley, optional

1. Preheat oven to 350u0b0. Toss beef with flour and steak seasoning.
2. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
3. In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
4. Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.
5. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

boneless beef sirloin steak, flour, montreal steak seasoning, olive oil, onion, celery, parsnips, carrots, garlic, tomatoes, red wine, red currant, bay leaves, oregano sprigs, cannellini beans, fresh parsley

Taken from www.tasteofhome.com/recipes/wintertime-braised-beef-stew/ (may not work)