Old-Fashioned Beef Stew

From Woman's World Magazine 10/26/04. Red wine adds grown-up, sophisticated flavor to this hearty autumn stew filled with tender beef, sweet potatoes, and parsnips.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1⁄3 cup all-purpose flour
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 3  lbs beef stew meat, cut into 2-inch pieces
• 3  tablespoons canola oil
• 1  large onion, chopped
• 2  garlic cloves, minced
• 3⁄4 cup red wine
• 1 (14 1/2ounce) can low sodium beef broth
• 1 1⁄2 cups water
• 1  tablespoon Worcestershire sauce
• 2  bay leaves
• 1  lb parsnip, peeled, cut into 1-inch pieces
• 1  lb sweet potato, peeled, cut into 1-inch pieces
• 1  teaspoon dried oregano
• 1  tablespoon fresh parsley, chopped

Directions

1. Combine flour, 1/2 t. salt and 1/4 t. pepper. Add beef; toss.
2. In pot heat oil over medium-high heat. Add beef. Cook, turning occasionally, until browned, 4-5 minutes. Remove from pot.
3. To same pot add onion, garlic and remaining salt and pepper. Add w ine, scraping up browned bits from bottom. Stir in water, broth, Worcestershire, bay leaves and beef.
4. Cover, simmer, stirring occasionally, 50 minutes. Uncover; add parsnips, potatoes and oregano. Simmer until tender, 35-40 miutes. Remove bay leaves. Sprinkle with parsley.