*  Exported from  MasterCook  *

                      Herbed Beef And Vegetable Stew

Recipe By     : Key Gourmet CD Rom
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             All-purpose flour
   1 1/2  ts            Salt
   4      lb            Boneless beef chuck --
                        - well-trimmed, cut in 1" chunks
     1/4  c             Olive or vegetable oil
  35      oz            Can Italian plum tomatoes
   1 2/3  c             Beef broth
     1/2  c             Dry white wine or beef broth
   1      tb            Garlic -- minced
   1      ts            Dried basil
   1      ts            Dried rosemary
   1      ts            Dried oregano
   1      ts            Dried thyme
     1/2  ts            Pepper -- freshly ground
   2                    Bay leaves (1-1/2" long)
   1      lb            Carrots -- cut in 1/4" pieces
  12      oz            Small mushrooms -- halved
  12      oz            Fresh green beans --
                        - cut in 2" pieces
   4      lg            Celery ribs -- diced
     1/2  c             Parsley -- finely chopped
                        Fresh herb sprigs -- for garnish

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

Heat oil in a 4 to 5 qt Dutch oven over medium-high heat until it
looks thin and rippling but not smoking. Brown beef in 2 or 3 batches.

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 hours, stirring 3 or 4 times.

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.

Yield: 8 Servings

Per serving: 424 cal, 51 g pro, 14 g carbs, 17 g fat, 136 mg chol,
968 mg sod

Busted by Sooz


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