Beef Stew with Mushrooms and Onions

1 pound extra-lean (top or bottom round) stew beef
2 tablespoons whole-wheat flour
2 teaspoons ground cumin 
1 teaspoon ground black pepper
1 tablespoon olive or canola oil
8 ounces white mushrooms, washed and sliced
8 ounces red or white pearl onions, peeled 
1 teaspoon dried rosemary, or 2 teaspoons fresh chopped
1 teaspoon minced garlic 
½ cup red wine
1 tablespoon red wine vinegar
1 cup low-sodium beef broth

Remove any visible fat from beef cubes. Combine flour, cumin, and pepper in a bowl. Toss beef in fl our mixture until well coated.
Heat oil in a large skillet over medium heat. Add beef, and cook until brown on all sides. Add mushrooms, onions, rosemary, and garlic, and stir to combine. Reduce heat to low, and cook for 3 minutes. Add wine, and simmer until liquid is reduced by half. Stir in vinegar and broth. Cover and cook over very low heat for 2½ to 3 hours, until meat is tender.
Makes 4 servings.