Stovetop Root Vegetable Beef Stew

Directions

1. In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess.
2. In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan.
3. Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking.
4. Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.