Trim beef or excess fat and cut into cubes about 1 inch in size.

Mix flour with salt and pepper and coat beef lightly with the flour mix.

Heat oil in dutch oven or large sauce pot over medium heat.

When oil is hot, brown the beef working in small batches until it is all browned. Set beef aside.

Cut onions into eight wedges.

Brown onion over medium heat in same pan as beef. There should be a nice brown layer forming on the bottom of the pot.

Add red wine and beef and any remaining flour (make up to 1tbsp flour if necessary) to pan along with beef. Deglaze by scraping the bottom of the pot to dissolve the brown layer.

After deglazing, add tomatoes and broth. Bring to a boil over high heat.

Reduce heat to low, cover and simmer for an hour stirring occasionally.

While meat is simmering cut veggies roughly into one inch pieces.

After the meat has simmered, add carrots and celery. Increase heat to bring back to a boil then reduce to low to summer covered for half hour.

Add potatoes and bring back to boil then simmer covered for 45 minutes. Add 2 cups more broth if necessary to cover potatoes.

Add mushrooms and frozen veggies and simmer another 10 minutes uncovered.

Serve and enjoy.