Herbed Beef-N-Vegetable Stew

• 1/2 c. flour
• 1 1/2 tsp. salt
• 4 lb. fat trimmed boneless beef chuck, cut in 1-inch pieces
• 1/4 c. vegetable oil
• 1 (35 oz.) can tomatoes in juice
• 2 c. beef broth
• 1 Tbsp. minced garlic
• 1 tsp. each: dried basil, rosemary, oregano and thyme
• 1/2 tsp. freshly ground pepper and 2 (1 1/2-inch) long bay leaves
• 1 lb. carrots, cut in 1/4-inch pieces
• 12 oz. small mushrooms, halved
• 12 oz. fresh green beans, cut in 2-inch pieces
• 4 large ribs celery, diced
• 1/2 c. finely chopped parsley
• sprigs of fresh herbs (for garnish)

1. Mix flour and salt.
2. Coat meat.
3. Shake off excess.
4. Heat oil in 5-quart Dutch oven on medium-high heat.
5. Brown \eef in 2 or 3 batches.
6. Return all meat to pot.
7. Stir in tomatoes, broth, garlic, herbs, pepper and bay leaves.
8. Bring to boil.
9. Reduce heat.
10. Cover. Simmer 1 1/2 hours, stirring 3 or 4 times.
11. Add carrots, mushrooms, green beans, celery and parsley.
12. Cover and simmer 45 minutes longer, stirring once or twice until meat and vegetables are tender.
13. Makes 12 cups (8 servings).

flour, salt, beef chuck, vegetable oil, tomatoes, beef broth, garlic, basil, freshly ground pepper, carrots, mushrooms, fresh green beans, celery, parsley, herbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360937 (may not work)