Hearty Beef Stew

• 4 lb. boneless beef chuck, trimmed
• 1/2 c. flour
• 2 tsp. salt
• 1/4 c. oil
• 5 c. beef broth
• 1 c. dry red wine
• 3 Tbsp. tomato paste
• 2 tsp. minced garlic
• 2 (1 1/2-inch) bay leaves
• 2 tsp. thyme
• 2 tsp. marjoram
• 1 1/2 lb. carrots, cut into 1-inch pieces
• 1 1/4 lb. small white turnips, cut into 1-inch wedges
• 2 large onions, cut into wedges
• 1 (16 oz.) pkg. frozen cut green beans
• 1 lb. fresh small mushrooms, cut into halves

1. Cut beef into 1 1/4-inch pieces.
2. Coat with mixture of flour and salt, shaking to remove excess.
3. Heat oil over medium-high heat in heavy 5 to 6-quart saucepan.
4. Cook beef 1/3 at a time until brown on all sides, removing to bowl with slotted spoon.
5. Drain saucepan.
6. Return beef to saucepan.
7. Add beef broth, wine, tomato paste, garlic, bay leaves, thyme and marjoram; mix well.

boneless beef chuck, flour, salt, oil, beef broth, red wine, tomato paste, garlic, bay leaves, thyme, marjoram, carrots, white turnips, onions, green beans, fresh small mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503947 (may not work)