Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour and pepper; coat beef cubes. reserve remaining flour mixture. in 3 tablespoons of hot oil, brown beef, and remove when brown. sauté onion, celery and garlic until tender. return beef to pan. add beef, broth, wine and spices. bring to a boil, stirring occasionally. reduce to simmer, cover and continue cooking for 1-3/4 hours. add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy. thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water. simmer until thick.

Target 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.