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  • Herbed Beef And Vegetable Stew

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    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. Mix flour and salt. Coat meat. Shake off excess.
    2. 2. Heat oil in a 4 to 5 qt Dutch oven over medium-high heat till it looks thin and rippling but not smoking. Brown beef in 2 or possibly 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 hrs, stirring 3 or possibly 4 times.
    4. 4. Add in carrots, mushrooms, green beans, celery and parsley. Cover and simmer 45 min longer, stirring twice, till meat and vegetables are tender. Garnish with herbs.

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