This is a print preview of "Herbed Beef And Vegetable Stew" recipe.

Herbed Beef And Vegetable Stew Recipe
by CookEatShare Cookbook

Herbed Beef And Vegetable Stew
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  Servings: 12

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. Mix flour and salt. Coat meat. Shake off excess.
  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. 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. 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.