Hearty French Farmhouse Beef Stew with Bay Leaf and Rosemary

Coating the beef with flour In a large bowl, toss the beef cubes with flour until well coated.

Browning the beef In a large Dutch oven, heat the olive oil over medium-high heat. Add the coated beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.

Cooking the vegetables In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.

Adding the remaining ingredients Return the beef to the pot and add the beef broth, red wine, bay leaves, and rosemary. Season with salt and pepper to taste.

Simmering the stew Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender and the flavors have melded together.

Serving the beef stew Remove the bay leaves and rosemary sprig before serving. Serve the beef stew hot with crusty bread or over mashed potatoes.