Hearty Beef And Vegetable Stew

• 3 Tbsp. all-purpose flour
• 2 tsp. salt, divided
• 1/4 tsp. pepper
• 2 lb. beef stew meat, cut into 1 1/2-inch pieces
• 2 Tbsp. oil
• 1 onion, chopped
• 1 clove garlic, minced
• 4 parsnips (about 1 lb.), cut into 1-inch pieces
• 4 carrots (about 1 lb.), cut into 1-inch pieces
• 4 red skin potatoes (about 1 lb.), cut into 1-inch pieces
• 2 c. red wine or beef stock
• 1 1/2 tsp. dried thyme

1. Preheat oven to 325u0b0.
2. Combine flour, 1 teaspoon salt and pepper in plastic bag.
3. Add beef and shake until coated.
4. In large pot or Dutch oven, heat oil over medium-high heat.
5. Add meat in batches and cook until browned, about 20 minutes.
6. Remove meat. Reduce heat to medium.
7. Add onion, garlic and remaining 1 teaspoon salt.
8. Cook until onion is tender, about 5 minutes.

flour, salt, pepper, beef stew meat, oil, onion, clove garlic, parsnips, carrots, red skin potatoes, red wine, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728922 (may not work)