Once browned, remove the beef with a slotted spoon set aside.
Add Balsamic the onions and garlic and sauté for about 5 minutes, until softened.
Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. (may need to add some of the beef broth for more liquid)
Simmer wine for 5 minutes and then add the broth, bay leaves, thyme, rosemary and the beef.
Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
Add potatoes, carrots, celery, mushrooms, and mixed veggies and simmer covered for another 30 minutes or until the meat and vegetables are tender.
Taste and adjust seasoning.
Turn off heat and let sit for 15 minutes before serving.
Garnish with the fresh parsley if desired.
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