Beef Bourguignon

I like to turn this into a one pot meal by adding more vegetables and potatoes.

3 lb. cubed lean beef
2 cups baby carrots
1 onion, large chopped
1 cup celery, large chopped
3 cups quality red wine (burgundy)
3 cups beef base
2 tbsp. tomato paste
1 tbsp. garlic powder
1 tsp. thyme
2 bay leaf

4 potatoes, diced
2 cups frozen mixed vegetables


2 cups flour
1 tsp. each, salt, pepper, onion powder, garlic powder, paprika.

Season flour with spices.
Coat beef with flour.
In large stock pot, brown beef in oil.
Add tomato paste and cook 2 minutes, until paste browns.
Add red wine and bring to a boil, simmer 15 minutes.
Add beef stock, onion, celery, carrot and spices.
Bring to a boil.
Simmer until beef is tender, about 2.5 to 3 hours.  Or place in crock pot on high.
In microwave, cook potatoes until tender.  About 3 minutes.
Add potatoes and mixed vegetables to stew.