Southwestern Beef Stew

Cut beef into bite-size cubes, if necessary. In heavy plastic bag, shake together flour and half each of the salt and pepper. Add beef, one-quarter at a time, and shake to coat.

In large heavy ovenproof saucepan, heat half of the vegetable oil over medium-high heat; brown beef, in 4 batches, about 5 minutes each. Transfer to plate; set aside.

Reduce heat to medium; add remaining oil to pan. Fry onions, chili powder and remaining salt and pepper until softened, about 3 minutes. Return beef and any accumulated juices to pan.

Meanwhile, cut carrots and celery into 1-inch (2.5 cm) chunks. Add to pan along with vinegar and honey; stir. Add beef stock; bring to boil, scraping up any brown bits.

Transfer pan to 300°F (150°C) oven; bake until beef is tender, about 2 hours. (Or reduce heat to medium-low; simmer, stirring occasionally, until beef is tender, about 2 hours.)

Add corn and lima beans; cook until hot. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Transfer to conveniently sized airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.) Garnish with coriander sprigs, if using.