Wintertime Braised Beef Stew
"This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California..."
INGREDIENTS
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2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
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2 tablespoons all-purpose flour
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2 teaspoons Montreal steak seasoning
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2 tablespoons olive oil, divided
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1 large onion, chopped
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2 celery ribs, chopped
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2 medium parsnips, peeled and cut into 1-1/2-inch pieces
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2 medium carrots, peeled and cut into 1-1/2-inch pieces
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2 garlic cloves, minced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup dry red wine or reduced-sodium beef broth
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2 tablespoons red currant jelly
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2 bay leaves
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2 fresh oregano sprigs
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1 can (15 ounces) cannellini beans, rinsed and drained
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Minced fresh parsley, optional
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