Start by dredging the meat in the flour. Then season with salt and pepper.
Brown meat in a large pot or dutch oven. This may need to be done in batches.
Once meat is brown deglaze with red wine (or beef stock). Cook until reduced by half.
Add the water and beef stew seasoning. Bring to a boil and let simmer covered for for one and a half hours. After the hour and a half is up, add the cut veggies. Then cook for an additional 45 minutes- one hour. If needed add an extra cup or two of water.
Once done, ladle into bowls and enjoy.
