2-1/2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour plus 1 tbsp all-purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, finely chopped
1 cup dry red wine, (optional)
2 cups beef broth
4 medium to small potatoes, diced - Yukon golden preferred
4 carrots, sliced
1 stalk celery, chopped
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