This is great dish for a cold or snowy day, or a day that you looking for a filling one pot meal.  We make this stew with a variety of vegetables, mainly what we have in our house. I would say, besides the beef, the must haves are the carrots and potatoes. Last night we made this without any "green veggies" other than celery since we did not have any in house. Previously we lightly sauteed some spinach which we added before serving that added not only great flavor but also a bright color for a fantastic look. 

Timing:
Active Time: 30 minutes
Cook Time:  45 Minutes 

Servings:  4

1 1/2 Lbs. Beef, Cut into Cubes*
2 Cups Cut Carrots (about 3/4 inch pieces)
2 Cups Sliced Mushrooms
2 Cups Sliced Onions (half moon shape)
2 Cups Cut Celery (about 3/4 inch pieces)
1 Cup Cut Pepper (Yellow or Red preferred, or Green) (about 3/4 inch pieces)
2 Cups Cubed Russet Potatoes (about 1/2 inch cubes)
2 Tablespoons Olive Oil, plus more as needed
2 Cup Red Wine
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Dried Basil
2 Teaspoons Thyme
2 Cups Beef Broth
2 Tablespoons Flour

Green Veggie Add Ins:
1 Cup Green Beans (3/4 inch pieces)
1 Cup Pea Pods
1/2 Cup Peas
2 Cups Spinach (will reduce a lot)

* You can use stew meat, or cube chuck or any other steak

Preheat the oven to 350 degrees.

Prepare the meat and vegetables. 

Set the stovetop at medium heat and use a oven safe pot (we use a dutch oven but any will do) with about 2 tablespoons of olive oil or enough to cover the bottom of the pan.  Add each vegetable, one at a time, to lightly brown (about 2 minutes) and remove when done. You will usually need to keep adding more oil as you go along. You will notice that the bottom of the pan is collecting a fair amount of residue, this is good because it adds flavor. Add the meat last, leaving room between the pieces so they are not touching (you want the meat to brown not steam). Remove from the pot when done (you will probably need to cook the meat in several batches).

Deglaze the bottom of the pan by turning up the heat and adding the red wine to the pot and using a flat utensil to help scrape all of those yummy flavorful bits from the bottom. After two minutes add the garlic, salt, pepper, herbs and spices. Then return the meat and vegetables to the pot and sprinkle the 2 tablespoons of flour over the top of the ingredients and continue to stir for 3 minutes. If the gravy is too runny (test with a spoon, should be thick enough to lightly coat the spoon) add another tablespoon of flour and continue to  stir for another 3 minutes. Repeat this process until the gravy is thick enough. 

Once the gravy is ready put the pot in the oven and bake for 45 minutes. Note, if adding spinach, saute the spinach in a separate pan coated with a tablespoon or 2 of oil (enough to coat the bottom of the pan), sauteing  for 2 minutes. Add the spinach to the stew just before serving.