Beef Stew

1 1/4 pounds beef round steak, cubed
2 T flour
1 T Montreal Steak Seasoning
1 onion, chopped
2 T olive oil
2 ribs celery, sliced
10 baby carrots, sliced
1 cup red wine
3 cups water
2 t beef broth concentrate
3 medium all purpose potatoes, cubed
2 T cold water
2 t corn starch

Heat olive oil over medium high heat in stock pot, add onions and cook about 5 minutes. Place flour and Montreat Steak Seasoning in a plastic bag, add cubed beef and shake to coat evenly. Add meat to onions and brown on all sides. Add wine, water, and broth concentrate, bring to a boil, scraping bottom of pot to remove browned bits. Reduce heat to medium low, cover, and simmer for at least 30 minutes or until meat is tender. Add carrots, celery, and potatoes, cook 15 more minutes, covered, or until vegetables are tender. Whisk cornstarch into cold water, add to stew and stir until stew is thick. Adjust seasonings to taste and enjoy on a cold night!

Number of Servings: 4

Recipe submitted by SparkPeople user ABKWELL.