Herbed Beef And Vegetable Stew Recipe

Name: Herbed Beef And Vegetable Stew Recipe
Ingredients: 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

17 ingredients

15 steps

Ingredients

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

Directions

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.