Coat with flour mix seasoned with salt, garlic powder, smoked paprika and a pinch of cayenne.

Bake on a cookie sheet in the oven at 400 degrees for 20 minutes.

In a Dutch oven add 6 cups of beef broth, one chopped onion, ½ cup red wine, one pound of potatoes, four carrots chopped, four sticks of celery chopped, three tablespoons of tomato paste and a sprig of fresh rosemary.

Stir this mixture to combine and add your stew meat back into the pot.

Cover and simmer until the meat has fallen from the bones. Remove the bones.

If you like peas you can add them in the last 20 minutes or so. They cook quickly.