| | Directions | 1. Coat beef with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Add beef; cook until browned on all sides.
2. Stir in Seasoning Mix, tomatoes, wine and rosemary.
3. Bring to boil; cover. Reduce heat and simmer 45 minutes, stirring occasionally. Add vegetables; simmer 1 hour or until beef and vegetables are tender, stirring occasionally. Thicken stew with additional flour, if desired. |
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Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 8
|  | | Ingredients | | - | | 2 pounds beef stew meat, cut into 1-inch cubes |
| - | | 3 tablespoons flour |
| - | | 2 tablespoons oil |
| - | | 1 package McCormick® Beef Stew Seasoning Mix |
| - | | 2 cans (14 1/2 ounces each) diced tomatoes, undrained |
| - | | 1 cup dry red wine |
| - | | 1 teaspoon McCormick® Rosemary Leaves |
| - | | 5 cups cut-up fresh vegetables, such as potatoes, carrots, onions and celery |
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