This beef stew captures the flavors of Tuscany with tomatoes, red wine and rosemary. Serve with pasta or polenta. Photo credit: Sommer Collier from A Spicy Perspective.
Coat beef with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Add beef; cook until browned on all sides.
Stir in Seasoning Mix, tomatoes, wine and rosemary.
Bring to boil; cover. Reduce heat and simmer 45 minutes, stirring occasionally. Add vegetables; simmer 1 hour or until beef and vegetables are tender, stirring occasionally. Thicken stew with additional flour, if desired.