Beef Stew

Getting ready for a cold weekend here in Maryland, so posting a nice hot stew recipe.  Plus it's a time saver for Sunday dinner since the Ravens are in the playoffs.

1 large white onion, chopped
1 cup celery, sliced
1 cup carrots, sliced
1 cup cabbage, diced
2 lb. eye roast, cubed and prepped

2 tbsp. Italian seasonings
1 tsp. thyme
1 tsp. black pepper
2 bay leaves

3 red potatoes, cut into bite sized pieces
1 cup red wine
2 cans Rotel tomatoes
1 can Campbells tomato soup
3 tbsp. beef base
2 cups water

3 cups frozen mixed vegetables of choice

Place cubed beef in a freezer bag and add 1/2 cup flour, and 1 tsp. of each(salt, pepper, onion powder, garlic powder and Goya Adobao All Purpose Seasoning(optional)).  Shake until thoughly mixed and covered.
Saute vegetables in olive oil over medium high heat.  After about 6 minutes, add beef and turn up heat slightly.  Stir constantly until beef is browned.  Add seasonings and cook for 2 minutes.  Add rest of ingredients except frozen vegetables and bring to a boil.  Reduce heat and simmer 2-3 hours or until beef is tender.  Add your choice of frozen vegetables.  I can't eat peas so I just add corn and green beans.  Serve with biscuits or bread.