This slow-simmered beef stew with chunks of carrots, diced tomatoes and cannellini beans captures the rich flavors of Tuscany.
Heat oil in 5-quart Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Seasoning Mix until well blended
Bring to boil. Reduce heat to medium-low; cover and simmer 1 hour or until beef is tender, stirring occasionally
Stir in beans. Simmer, uncovered, 15 minutes