*  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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