Beef Stew

1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1/2 cup red wine
4 cups beef broth
1 teaspoon dried rosemary
2 tablespoons chopped fresh parsley
1/2 teaspoon ground black pepper
salt to taste
4 medium potatoes, peeled and cubed
3 carrots, diced
3 stalks celery, diced
1 large onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 teaspoons cornstarch
2 teaspoons cold water
1 cup frozen green beans

Combine flour, garlic and paprika into a bowl; mix until incorporated. Toss beef into the flour mixture until thoroughly coated.

In a large Dutch oven, cook beef in heated oil over medium heat until nicely browned. Remove beef and set aside.

Deglaze pot with red wine, scraping up the brown bits from the bottom of the pot. Add beef broth. Add in beef, rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, onion, Worcestershire and tomato paste into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 30 minutes. Stir in frozen beans and continue cooking until beans are cooked through. Add salt to taste.

Adapted from a recipe by