Add beef to a mixing bowl and dust with flour until the beef is evenly coated.
In a large pot over high heat, add olive oil, beef and cook until golden brown (about 7 minutes). Don’t over crowd the pot – overcrowding lowers the temperature of the pot, which will prevent your meat from turning a nice dark brown color. You may need to do this in batches.
Remove the beef and set aside. Lower the heat to medium and add onions and 1 teaspoon flour. Cook until onions are golden brown (about 8 minutes).
Return beef to the pot and add wine. Stir and cook for 2 minutes.
Add carrots and beef broth plus enough water to cover the veggies and beef.
Add oregano, stir and bring to a boil. Lower the heat, cover and simmer for 1 hour. Check on your stew every 20 minutes or so, giving it a stir.
Take the lid off and cook uncovered for another hour, stirring every 15 minutes.
Check on the thickness of the sauce. It should be thinner than gravy but thicker than soup. If you feel it needs more time, cook for another 15 minutes.
Season with salt and pepper. Sprinkle with fresh parsley.
Boeuf bourguignon tastes better the next day so save a little for tomorrow’s lunch!
This recipe serves 4-6 people.