This delicious recipe for Tuscan Beef Stew with Mushrooms pairs perfectly with Elance Cellars 2017 Reserve Cuvée.
1. Coat beef with 2 tablespoons of the flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to Dutch oven.
2. Stir in carrots, mushrooms, potatoes, onion and seasonings. Mix stock and remaining 2 tablespoons flour until blended. Add to Dutch oven along with tomatoes.
3. Bring to boil. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove bay leaves before serving.
*Recipe and Photo Courtesy of McCormick & Company, Inc.