Wintertime Braised Beef Stew

Ingreadient:

• 2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 2 teaspoons Montreal steak seasoning
• 2 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium parsnips, peeled and cut into 1-1/2-inch pieces
• 2 medium carrots, peeled and cut into 1-1/2-inch pieces
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup dry red wine or reduced-sodium beef broth
• 2 tablespoons red currant jelly
• 2 bay leaves
• 2 fresh oregano sprigs
• 1 can (15 ounces) cannellini beans, rinsed and drained
• Minced fresh parsley, optional

Direction

1. Preheat oven to 350°. Toss beef with flour and steak seasoning.
2. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
3. In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
4. Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, until beef and vegetables are tender, 30-40 minutes longer. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.