Herbed Beef And Vegetable Stew Recipe

• 1/2 c. all-purpose flour
• 1 1/2 teaspoon salt
• 4 lbs. well trimmed boneless chuck, cut in 1 1/4 inch pcs
• 1/4 c. extra virgin olive oil or possibly vegetable oil
• 1 (35 ounce.) can imported Italian plum tomatoes in juice, undrained
• 1 2/3 c. beef broth
• 1/2 c. dry white wine or possibly beef broth
• 1 tbsp. chopped garlic
• 1 teaspoon each dry basil, rosemary, oregano, and thyme
• 1/2 teaspoon freshly grnd pepper
• 2 (1 1/2 inch long) bay leaves
• 1 pound carrots, cut in 1/4 inch pcs
• 12 ounce. sm. mushrooms, halved
• 12 ounce. fresh green beans, cut in 2 inch pcs
• 4 lg. ribs celery, diced
• 1/2 c. finely minced parsley
• For garnish: sprigs of fresh herbs

1. 1.
2. Mix flour and salt.
3. Coat meat.
4. Shake off excess.
5. 2.
6. Heat oil in a 4 to 5 qt Dutch oven over medium-high heat till it looks thin and rippling but not smoking.
7. Brown beef in 2 or possibly 3 batches.
8. 3.
9. Return all meat to pot.
10. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves.
11. Bring to a boil, reduce heat, cover and simmer 1 1/2 hrs, stirring 3 or possibly 4 times.
12. 4.
13. Add in carrots, mushrooms, green beans, celery and parsley.
14. Cover and simmer 45 min longer, stirring twice, till meat and vegetables are tender.
15. Garnish with herbs.

allpurpose, salt, boneless chuck, extra virgin olive oil, tomatoes, beef broth, white wine, garlic, basil, freshly grnd pepper, bay leaves, carrots, mushrooms, green beans, celery, parsley, herbs

Taken from cookeatshare.com/recipes/herbed-beef-and-vegetable-stew-15943 (may not work)