INGREDIENTS:

1 1/2 pounds stew beef

3/4 cup flour

1 teaspoon onion powder

1 teaspoon seasoned salt

1 to 2 medium carrots, sliced

2 ribs celery, sliced

1 medium onion, diced

1 clove garlic, minced

2 cups beef broth

1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon

1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary

1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

PREPARATION:

Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.

Heat oil in a large saucepan or Dutch oven; add beef to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles.