Spezzatino Rosso Italiano (Italian Red Stew)

1. Combine the flour, cayenne, black pepper, and the salt in a large (1 gallon) re-sealable bag, massage to evenly distribute the ingredients. Add the stew meat and shake/massage to evenly coat the meat.
2. Slice the potatoes in quarters and each quarter in half or just in quarters depending on the size of the potatoes. The idea is to have 1 or 2 inch chunks.
3. In a medium sized pot bring 2 tablespoons of extra-virgin olive oil to the ripple stage over medium high heat, add the stew meat from plastic bag and brown the meat thoroughly.
4. When beef is thoroughly browned, add the beef broth stirring to incorporate the beef “bits” sticking to the bottom of the pot (deglazing it).
5. Stir in the tomatoes and the red wine.
6. Add the onion, garlic, carrots, potatoes, olives, and celery. Stir to distribute.
7. Reduce the heat to achieve a slow, even simmer, cover and continue cooking until the potatoes begin to soften, about 2 hours. Add the mushrooms in the last 15 minutes before serving.
8. Correct seasoning and serve accompanied by grated Parmesan and crusty Italian or French bread.