Herbed Beef And Vegetable Stew

• 3/4 c. flour
• 1/2 tsp. salt
• 1 1/3 lb. stew beef
• olive oil (enough to brown meat)
• 3 cans tomatoes (Italian)
• 3 cans beef broth
• 1/4 c. dry white wine (optional)
• 1 c. frozen peas or green beans
• 1 or 2 garlic cloves (whole)
• dash of dried basil, rosemary, oregano and thyme to taste
• dash of pepper and salt
• 2 bay leaves
• 2 to 3 carrots, sliced
• 2 celery
• 3 or 4 potatoes

1. Mix flour and salt.
2. Coat meat, shaking off excess.
3. Heat oil in a 4 to 5-quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking.
4. Brown beef in 2 or 3 batches. Return all meat to pot.
5. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves.
6. Bring to a boil.
7. Reduce heat. Cover and simmer 1 1/2 hours, stirring 3 or 4 times.
8. Add carrots, potatoes, green beans and celery.
9. Cover and simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender.
10. Garnish with herbs.

flour, salt, stew beef, olive oil, tomatoes, beef broth, white wine, frozen peas, garlic, basil, pepper, bay leaves, carrots, celery, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=940922 (may not work)