Classic Beef Stew

Ingredients:

• 1 lb Coleman Stew Beef
• Seasoned flour (flour, salt, pepper)
• 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
• 2 cups chopped onion (1 medium)
• 14.5-oz can beef broth
• 1 cup red wine
• 1 lb baby carrots
• 1 lb red-skinned potatoes, cut into bite-sized pieces
• 14.5-oz can diced tomatoes
• 2 tsp dried thyme
• Sea salt
• Freshly cracked pepper

Directions:

Preheat oven to 325ºF. Roll beef in flour to coat. Heat oil over medium heat in an ovenproof Dutch oven. Add beef and brown on all sides. Add onions and cook for an additional 5 minutes, stirring frequently. Pour in broth and wine and bring to a simmer. Cover Dutch oven and place in preheated oven for 1½ hours. Increase oven temperature to 350ºF. Add carrots, potatoes, tomatoes and their juices, and thyme to beef mixture. Cover and return to oven. Cook an additional 30 minutes or until potatoes and carrots are tender. Season to taste with salt and pepper.

Makes 4-6 servings