Kate's Beef Stew

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 1 cup carrots chopped
• 0.5 cup celery chopped
• 2 pounds chuck roast boneless trimmed cut into 1-inch cubes
• 1.5 cups cooking wine dry red
• 2 tablespoons flour all-purpose
• 2 teaspoons garlic minced
• 0.5 teaspoon kosher salt 
• 1 cup less-sodium beef broth fat-free
• 2 tablespoons olive oil 
• 1 cup onion chopped
• 2  oregano sprigs 
• 2  rosemary sprigs 

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. Sprinkle flour, salt, and pepper over beef.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Add beef mixture to pan; cook 5 minutes, browning on all sides.
4. Remove beef from pan with a slotted spoon; keep warm.
5. Add onion and celery to pan; saut 5 minutes or until tender.
6. Add garlic; saut 1 minute.
7. Add beef, wine, and the next 5 ingredients (through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until beef is just tender.
8. Add carrot to pan; cover and cook for 30 minutes. Discard the rosemary and oregano sprigs and bay leaf.