Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place stew meat in a large plastic mixing bowl with garlic and bay leaves. pour in 1 bottle of wine and place in fridge for at least 1 hour and up to overnight. in a dutch oven or heavy bottom soup pot, heat 1 ½ tbsp olive oil. drain stew meat, saving the liquid, garlic and bay leaves. dredge meat in flour, shaking off excess. brown meat in dutch oven pan, but only for approximately 5 minutes. do not fully cook. remove meat from pot and set aside. add remaining olive oil to pot and add vegetables. sauté veggies for 5 minutes, then add the remaining wine plus 1 bottle, scraping the bottom of pan to remove all the bits of flavor. add beef broth and tomatoes, bring to a boil. add beef back the pot. cover and simmer for 3 hours.

Target recipe: place beef and flour in a plastic baggie, shake. pour oil into a large dutch oven, heat. add beef cook until brown, stirring occasionally. add water and next 4 ingredients. bring to a boil. cover. reduce heat and simmer 2 hours or until beef is tender. discard bay leaves. cut carrots, celery, potatoes, onion, and bell pepper, add to stew. cover and simmer 30 minutes, or until tender. combine water and flour, stirring well. pour into stew. boil, stirring constantly till thick and bubbly.