• Heat oven to 325°. Whisk flour with 1 1/2 tsp salt and the pepper. Heat 1 1/2 tbsp oil in a large heavy oven-safe pot over high. Toss half the beef with flour mixture and add to pot. Cook, turning, until browned all over, 3 to 4 min per side. Transfer to a bowl. Add 1 1/2 tbsp oil to pot and repeat with remaining beef, transferring to bowl when browned.

  • Reduce heat to med-high. Add 1 tbsp oil to pot and stir in onion and celery. Cook 4 to 5 min. Add garlic and cook 1 min. Stir in tomato paste and cook, stirring, 1 min, until browned. Add wine and simmer until reduced, about 2 min, scraping up any browned bits.

  • Return beef to pot. Stir in broth and top with parsley, thyme and bay leaves.

  • Cover pot and transfer to oven. Braise 1 1/2 hr.

  • Remove from oven, stir in sweet potatoes, mushrooms, tomatoes and 1/2 tsp salt. Return to oven and braise, covered, 30 min. Remove lid and braise, uncovered, 30 min more. Let stand 10 min. Remove herbs and serve.

Nutrition Facts

328 calories; 12 g total fat; 865 mg sodium. 23 g carbohydrates; 29 g protein;