1. Preheat oven to 325 degrees F degrees.

2. Stir together flour, pepper, and salt in a pie pan, shallow bowl, or resealable plastic bag. Heat 1 Tbsp. of the oil in a Dutch oven or ovenproof stockpot over medium-high heat until hot but not smoking. While oil heats, coat beef on all sides with flour mixture, then add half the beef to the pot and sear on all sides until it releases easily from the pot, about 6 to 10 minutes. Transfer to a plate. Add remaining 1 Tbsp. oil to the pot, heat, and add remaining beef; sear on all sides. Transfer to the plate and tent beef with foil.

3. Add tomatoes and Worcestershire sauce to the pot and stir for 1 minute. Add broth and wine and bring to a simmer, about 2 minutes, scraping any bits of flour from bottom of pot.

4. Add beef, carrots, celery, parsnips, potatoes, rosemary, and oregano to the pot, stirring to distribute ingredients. Bake, uncovered, until beef is tender and vegetables are cooked through, about 65 to 80 minutes.

5. Add pearl onions to stew 10 minutes before removing from oven and stir well. The stew may be liquidy at this point. If so, cook on the stovetop uncovered over medium heat at a gentle simmer until reduced to desired consistency, about 12 to 18 minutes.

6. To serve, ladle into deep bowls and garnish with parsley.

Source: Hannaford fresh Magazine, January - February 2015