Beef Stew Recipe

Pat the cubed meat dry with paper towels; season with salt and pepper. Toss meat in flour.
Heat a large Dutch oven over medium-high heat. Add 1 Tbsp oil. Add meat in single layer without crowding, and brown on all sides, 5 to 6 minutes. Remove meat from pot, and transfer to a bowl. Add 1/3 cup wine and stir with wooden spoon, scraping loose any browned bits on the bottom of the pan. Transfer cooking liquid to bowl with meat. Wipe pot clean.
Add remaining 2 Tbsp olive oil. Add onions, and cook stirring occasionally, until golden all over, about 3 minutes.
Deglaze pan with remaining wine, adn return reserved beef and cooking liquid to pot. Add stock and tomatoes, and season with salt and pepper. Bring to a boil, reduceheat to low, cover and cook for 1 1/3 hours. Add carrots and mushrooms, and cook, covered until meat and vegetables are tender, 45 to 50 minutes.