Savory Beef and Potato Stew with Herbs

1.Toss the beef cubes in flour, salt, and pepper until evenly coated.

2.Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.

3.In the same pot, add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

4.Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon.

5.Return the beef to the pot and add the beef broth, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.

6.Add the potatoes and mixed vegetables to the pot. Cover and continue to simmer for another 30 to 40 minutes, or until the beef is fork-tender and the potatoes are soft.

7.Remove the bay leaf, adjust seasoning with additional salt and pepper if needed, and serve hot.