2 lbs. Beef stew meat
2 tablespoon all-purpose flour
1/4 teaspoons each salt and pepper
2 tablespoons vegetable oil
4 red potatoes (about 1 lbs) quartered
1 pkg (1 lb) baby carrots
2 large yellow onions, cut into wedges
2 cloves garlic, minced
2 cups red wine
2 tablespoons chopped parsley
1 tablespoon tomato paste
1/2 lb. Green beans, trimmed and chopped.

Preheat oven to 325 degrees. In plastic food-storage bag, combine first four ingredients; shake to coast beef. In 5-quart over proof sauce-pot, heat oil over medium heat. Brown beef on all sides. Add next seven ingredients; bring to a boil. Remove from heat, cover and bake 1 1/2 hours. Stir in beans and bake, uncovered, 30 minutes or until tender