Diane’s Better Beef Stew

2lb stew beef (cut into 1-inch pieces)
1/4 cup flour
2 tablespoons canola oil
1/4 cup red wine
1 cup beef broth (low sodium is best)
1 cup strong brewed coffee
1/2 cup dark beer (Guinness is my fave)
8oz white mushrooms (brushed and sliced)
3 carrots (sliced)
2 stalks celery (diced)
2 tablespoons tomato paste
1 tablespoon dried thyme
2 tablespoons fresh parsley (chopped)
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon salt
2 teaspoons black pepper (freshly ground)
1 tablespoon olive oil
3 cloves garlic (minced)
2 small onions (diced)
4 new potatoes (washed and diced)

1. Place beef cubes in a large bowl. Add flour and use hands or spoon to toss and coat completely with flour.
2. Heat half of oil in large Dutch oven and brown meat on all sides. Do not crowd the pan so do this in batches. Set beef aside.
3. Deglaze pan with red wine and stir and scrape bottom of pan with wooden spoon to remove all brown bits.
4. Return beef to pot, add next 13 ingredients (broth through black pepper) and stir thoroughly.
5. Bring to a boil, reduce heat, cover and simmer one hour.
6. In the meantime saute garlic and onion in olive oil in a medium skillet for about 10 minutes until onion begins to brown. Set aside.
7. After one hour add potatoes and browned onion and garlic, cover and simmer one more hour.
8. Season to taste with additional salt and pepper.
9. ENJOY!