Instructions

1. Trim the steak of any visible fat and cut the steak into 1/4-inch thick pieces.
2. Place the steak in a medium bowl with flour, season salt and pepper; toss to evenly coat.
3. Heat the olive oil in a heavy bottomed pot over medium-high heat. Add the steak in an even layer and stir occasionally until the meat is nicely browned and small dark bits form on the bottom of the pan. This is where all the flavor develops!
4. When the beef is nice and browned, turn the heat back to medium and add the chopped onion, carrots, and celery. Stir, and cook 4-5 minutes until the onions start to soften. Add the garlic and tomato paste. Stir and cook for 1 minute longer.
5. Turn the heat back up to medium high and add the red wine. Use a wooden spoon and scrape the dark bits off the bottom of the pan. Cook for 1-2 minutes. Add the beef stock and mushrooms. Bring the stew to a simmer and cook for 20 minutes. Add the potatoes and Worcestershire sauce and cook just until potatoes are tender- about 20 minutes longer. Taste and season with salt and pepper if needed. Stir in a handful of fresh chopped parsley if desired and serve with warm crusty bread or homemade biscuits!