Italian-Style Beef Stew

• 2 tablespoons olive oil
• 1 1/4 pounds top round steak or sirloin, cut in 1-inch cubes
• 1/2 cup all-purpose flour
• 1 cup thinly sliced celery
• 1/2 cup diced carrots
• 1 cup chopped onion
• 3/4 cup dry white wine
• 3 tablespoons lemon juice
• 1 2/3 cups beef broth
• 2 teaspoons dried crumbled leaf basil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

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 slotted spoon, transfer beef to plate and set aside.
Add celery, carrots, and onion to the pan. Cook until barely tender, scraping any browned bits that might be stuck to 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. Stir 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.
Serves 4.