Herbed Beef and Vegetable Stew
Ingredients
- 1/2 C. all-purpose flour
- 1 1/2 tsp. salt
- 4 lb. boneless chuck, cut in 1 1/4 inch pieces
- 2 Tbs. olive oil
- 1 35 oz. can tomatoes in juice, undrained
- 2 1/4 C. beef broth
- 1 Tbs. minced garlic
- 1 tsp. dried basil
- 1 tsp. rosemary
- 1 tsp. oregano
- 1 tsp. thyme
- 1/2 tsp. freshly ground pepper
- 2 bay leaves
- 1 lb. baby carrots
- 12 oz. small button mushrooms, halved
- 12 oz. fresh green beans, cut in 2 inch pieces
- 1/2 c. finely chopped parsley
Directions
Mix flour and salt. Coat meat. Heat oil in a 4-5 quart Dutch oven over medium-high heat. Brown the beef in 2 or 3 batches. Return all meat to pot. Stir in tomatoes, broth, garlic, herbs, pepper and bay leaves. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours, stirring several times. Add carrots, mushrooms, green beans and parsley. Cover and simmer 45 minutes longer, stirring twice, until meat and vegetables are tender.
