Beef Stew

• 2 lb. lean beef chuck, cut into cubes
• 1/4 c. flour
• 2 Tbsp. oil
• 1 c. onions, chopped
• 2 cloves garlic, minced
• 2/3 c. celery, diced
• 1/4 c. parsley, chopped
• 1/2 tsp. rosemary
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. thyme
• 1/4 tsp. oregano
• 1/2 c. dry red wine
• 1 c. water
• 2 c. tomatoes, chopped
• 4 medium potatoes, quartered
• 4 c. carrots, diced

1. Coat beef with flour and brown in oil in large Dutch oven. Add onions and garlic; cook until vegetables are softened.
2. Pour off fat.
3. Add remaining ingredients (except tomatoes, potatoes and carrots); bring to a boil, cover and simmer one hour.
4. Add tomatoes, potatoes and carrots and simmer 45 minutes or until potatoes are tender.
5. Yield:
6. 8 servings.
7. Approximate calories/serving:
8. 220.

lean beef chuck, flour, oil, onions, garlic, celery, parsley, rosemary, freshly ground black pepper, thyme, oregano, red wine, water, tomatoes, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=701978 (may not work)