In a heavy Dutch oven, heat oil over medium heat. Dust beef lighlty with flour. Add
beef to the hot oil and cook, turning frequently, until browned on all sides. With
spoon, transfer beef to plate and set aside.
Add celery, carrots, and onion to the pan.
until barely tender, scraping any browned bits that might be stuck
bottom of pan. If necessary, to prevent sticking, add a few tablespoons of the beef broth to the vegetables.
Return beef to pan and add wine. Turn heat to high and cook, stirring
frequently, until wine is reduced to 3 to 4 tablespoons, about 3 to 4 minutes.
in lemon juice, beef broth, basil, salt, and pepper. Turn heat to low; cover and simmer, stirring frequently, until meat is very tender, about 1 1/2 hours. Uncover pan, turn heat to medium high, and cook, stirring
frequently, until sauce is reduced and slightly thickened, about 10 minutes.
If thicker broth is desired, combine 1 tablespoon flour with a few tablespoons of water and mix until smooth. Stir into the simmering stew until thickened.
Calories per serving: 499
Fat per serving: 20.4