Herbed Beef And Vegetable Stew

* Exported from MasterCook *

Herbed Beef And Vegetable Stew

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
1 1/2 teaspoons .salt
4 pounds well-trimmed boneless beef chuck -- cut in 1" chunks
1/4 cup olive or vegetable oil
1 can (35 oz.) imported Italian plum tomatoes
1 2/3 cups beef broth
1/2 cup dry white wine or beef broth
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
Two 1 1/2-inch-long bay leaves
1 pound carrots -- cut in 1/4" pieces
12 ounces sm. mushrooms -- halved
12 ounces fresh green beans -- cut in 2" pieces
4 large ribs celery -- diced
1/2 cup finely chopped parsley
For garnish: sprigs of fresh herbs

1. Mix flour and salt. Coat meat, shaking off excess.

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. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepp
er and bay leaves. Bring to a boil, reduce heat. Cover and simmer 1 1/2 hours,
stirring 3 or 4 times.

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.

Makes 12 cups. 8 servings. Per serving made with wine: 424 calories, 51 g pr
o., 14 g car., 17 g fat, 136 mg chol., 968 mg sod.

busted by sooz

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