Beef Stew With Red Wine Gravy



  1. Trim excess fat from beef.
  2. Cut into 1-inch cubes.
  3. In a large resealable plastic bag combine flour, Italian seasoning, salt, and pepper.
  4. Add meat, shaking to coat.
  5. In a 12-inch skillet brown meat half at a time in hot oil, adding more oil, if necessary.
  6. In a slow cooker place onions, parsnips, carrots, and artichokes.
  7. Top with meat.
  8. Add wine and beef broth.
  9. Cover and cook on low for 12 to 14 hours or on high for 6 to 7 hours.
  10. Stir in tomato paste.
  11. Sprinkle tomatoes, raisins, and/or vinegar on each serving.
  12. Serve with crusty bread.