Beef stew with red wine

Ingredients

• 1 1/2 pounds stew beef
• 3/4 cup flour
• 1 teaspoon onion powder
• 1 teaspoon Smokey 4/S Seasoned Salt
• 2 tablespoons olive oil or canola oil
• 2 cups carrot chopped to bite size pieces
• 3 ribs celery, chopped to bite size pieces
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
• 2 cups potatoes, chopped to bite size pieces
• 1/4 teaspoon crumbled dried rosemary

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Preparation

• Trim stew beef and cut in small bite-size pieces.
• Put in a zip top plastic bag with the flour, onion powder and seasoned salt.
• Toss to coat well.
• Heat oil in a large saucepan or Dutch oven over medium heat.
  
• Add beef to hot oil and cook, stirring, until lightly browned.
• Add the celery; continue cooking, stirring, for about 3 minutes.
• Add carrots, potatoes, garlic, broth, wine, and rosemary, bringing to a boil.
  After reducing heat to low, cover and simmer for 50 to 60 minutes, or until beef is tender.

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