Pat the beef cubes dry with paper towels and sprinkle with salt and pepper.
Sprinkle with the flour and toss to coat the beef.
Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes, spacing them about an inch apart to ensure proper browning.
Generously brown on all sides, working in batches until all the beef is browned. Transfer to a plate and set aside.
Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
Add the wine and bring to a rapid boil, scraping up the browned bits from the bottom of the pan.
Return the beef to the pot along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.
Classic beef stew is the ultimate winter comfort food, ready to warm you right up! A bowl of piping hot beef stew on a cold winter's evening... throw in a fireplace and a bear rug and the picture is complete. Well, maybe not the bear rug, but definitely the fireplace. Beef stew has defined the term "comfort food" for generations. It's one of those dishes that has stood the test of time and though many variations of beef stew exist, the classic beef stew always shares the same commonalities: Beef seared for ultimate flavor and slow-simmered with carrots, celery and potatoes in a rich sauce seasoned with herbs and red wine. Those are the basic elements that combine to make a simple yet phenomenally delicious stew. Making a great beef stew is a simple process, but there are a few key steps that are absolutely crucial to make the masterpiece our grandmothers and great-grandmothers were famous for. This recipe has tips that will transform an otherwise simple dish into a culinary masterpiece. I use a use a few "classic" beef stew ingredients, but feel free to make some alterations to your liking. Don't like mushrooms? Leave them out. Like turnips and bell peppers? Toss a few in. In the end, it's largely the method of making a beef stew that is the most important factor in achieving that rich, wonderful flavor. Note: This stew also tastes fabulous the next day after the flavors have had time to meld.