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How To make Herbed Beef and Vegetable Stew

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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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