Beef Stew with Seasonal Vegetables

Rinse the beef under cold running water and blot dry with paper towels; season with salt and pepper. Heat the oil over medium-high heat in a large Dutch oven. Add beef to pot and brown well on all sides, about 5 to 7 minutes. Remove meat from pot with a slotted spoon and set aside.

Add onions to now empty pot and sauté until almost softened, 4 to 5 minutes. Reduce heat to medium; add garlic and continue to sauté for 1 minute longer. Stir in flour and cook until lightly colored, 2 to 3 minutes. Add wine and deglaze the pot, scraping up any browned bits that may have stuck to the bottom of the pot. The flour will start to thicken the wine as it simmers. Simmer for 4 to 5 minutes.

Add stock, bay leaf, paprika, thyme, rosemary, and marjoram; bring to simmer. Add meat back into the pot; return to a gentle simmer. Cover, and cook on low for about 60 minutes.

Add celery, carrots, potatoes and bell peppers, cover, and simmer for an additional 20 minutes, add tomatoes, zucchini, and green beans and simmer for 10 minutes or until the meat and vegetables are fork tender. Adjust seasoning as necessary. Garnish with a sprig of fresh rosemary.