- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1-2 lbs stew meat or chuck roast, cut into cubes
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 ribs celery cut into 1" slices
- 1 onion chopped
- ½ cup dry red wine
- 2 medium potatoes scrubbed cut into 1 " chunks
- 2 large carrots cut in cut into 1" slices
- 2 bay leaves
- 3-4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- ¼ cup cold water
- In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
- In a heavy bottomed pan (a Dutch oven works well), heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
- Add remaining butter to the same pan; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
- Return beef and any juices to Dutch oven. Add potatoes, carrots, and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
- Cover and simmer 60 minutes. Uncover, cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes.
- Combine cornstarch and water, stir into stew and simmer for 5 minutes to thicken.