Ingredients
2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces2 tablespoons all-purpose flour2 teaspoons Montreal steak seasoning2 tablespoons olive oil, divided1 large onion, chopped2 celery ribs, chopped2 medium parsnips, peeled and cut into 1-1/2-inch pieces2 medium carrots, peeled and cut into 1-1/2-inch pieces2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 cup dry red wine or reduced-sodium beef broth2 tablespoons red currant jelly2 bay leaves2 fresh oregano sprigs1 can (15 ounces) cannellini beans, rinsed and drainedMinced fresh parsley, optional
Preparation
Preheat oven to 350°. Toss beef with flour and steak seasoning.
In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, until beef and vegetables are tender, 30-40 minutes longer. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.
