Herbed Beef and Vegetable Stew
Aubrie
ingredients
- 1/2 cup all-purpose flour
- 1 1/2 tsp salt
- 4 lbs well-trimmed boneless beef chuck, cut in 1 1/4-inch pieces
- 1/4 cup olive or vegetable oil
- 1 can (35 oz.) imported Italian plum tomatoes in juice, undrained
- 1 2/3 cups beef broth
- 1/2 cup dry white wine or beef broth
- 1 Tbs minced garlic
- 1 tsp each dried basil, rosemary, oregano, and thyme.
- 1/2 tsp freshly ground pepper
- two 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 cup finely chopped parsley
- For garnish: sprigs of fresh herbs
directions
- 1
1. Mix flour and salt. Coat meat, shaking off excess.
- 2
2. Heat oil in a 4 to 5 quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking. Brown beef in 2 or 3 batches.
- 3
3. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper, and bay leaves. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours, stirring 3 or 4 times.
- 4
4. Add carrots, mushrooms, green beans, celery, and parsley. Cover and simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender. Garnish with herbs.
Source: Woman's Day
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