Instructions:
In a large bowl, mix together the flour, salt and pepper. Toss the beef cubes in the mixture until they are well coated.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set it aside.
Add the onion and garlic to the pot and sauté until softened.
Return the beef to the pot and add the beef broth, red wine, potatoes, carrots, celery, bay leaves, thyme, and parsley. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the stew for about 2-3 hours, or until the beef is tender.
Remove the bay leaves and thyme sprigs before serving.
Taste and adjust seasoning if necessary
Vigorous and very healthy leaves, do this with your orchid and you will be the envy of the whole neighborhood
My 5-year-old son started avoiding his mom – His reason greatly worried me, so I confronted my wife
Breaking: Kurt Russell and Clint Eastwood Join Mel Gibson’s New Woke-Free Movie Studio
The Unlikely Bedtime Companion: Garlic Under Your Pillow
Beef Bourguignon
Grandma’s special rice cake