Found this recipe, but using the recommendations and my love for more vegetables, you’ll find my version of the recipe below.  It’s written as a slow cooker recipe, but, could just as easily modified to make using the stove top.

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoon oil
• 2 clove garlic, minced
• 2 bay leaf
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 2 sweet potatoes, diced
• 4 carrots, sliced
• 4 stalk celery, chopped
• 1/2 cup red wine

Slow Cook Instructions:

1. Mix flour with salt and pepper
2. Put flour mixture into gallon-sized, zippered bag.  Shake beef in bag to coat.
3. Saute coated beef in 1-2 oil until browned
4. Add chopped onion to beef and saute till softened, transfer to slow cooker
5. Mix in beef broth with Worcestershire and red wine
6. Pour into hot skillet to deglaze, then pour over beef and onions
7. Add remaining ingredients
8. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours

Stop Top Instructions:

1. Mix flour with salt and pepper
2. Put flour mixture into gallon-sized, zippered bag.  Shake beef in bag to coat.
3. Saute coated beef in 1-2 oil until browned
4. Add chopped onion to beef and saute till softened, transfer to a bowl
5. Mix in beef broth with Worcestershire and red wine
6. Pour into hot skillet to deglaze, add back the beef mixture
7. Add remaining ingredients
8. Cover and bring to a boil, then turn down to simmer for 1-hour.