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Categories:
flour salt stew beef olive oil tomatoes beef broth white wine frozen peas garlic basil pepper bay leaves carrots celery potatoes
Viewed: 109 - Published at: a year agoIngredients
- 3/4 c. flour
- 1/2 tsp. salt
- 1 1/3 lb. stew beef
- olive oil (enough to brown meat)
- 3 cans tomatoes (Italian)
- 3 cans beef broth
- 1/4 c. dry white wine (optional)
- 1 c. frozen peas or green beans
- 1 or 2 garlic cloves (whole)
- dash of dried basil, rosemary, oregano and thyme to taste
- dash of pepper and salt
- 2 bay leaves
- 2 to 3 carrots, sliced
- 2 celery
- 3 or 4 potatoes
Method
- Mix flour and salt.
- Coat meat, shaking off excess.
- 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. 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, potatoes, green beans and celery.
- Cover and simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender.
- Garnish with herbs.
