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Categories:
flour salt beef chuck vegetable oil tomatoes beef broth garlic basil freshly ground pepper carrots mushrooms fresh green beans celery parsley herbs
Viewed: 52 - Published at: 6 years agoIngredients
- 1/2 c. flour
- 1 1/2 tsp. salt
- 4 lb. fat trimmed boneless beef chuck, cut in 1-inch pieces
- 1/4 c. vegetable oil
- 1 (35 oz.) can tomatoes in juice
- 2 c. beef broth
- 1 Tbsp. minced garlic
- 1 tsp. each: dried basil, rosemary, oregano and thyme
- 1/2 tsp. freshly ground pepper and 2 (1 1/2-inch) long bay leaves
- 1 lb. carrots, cut in 1/4-inch pieces
- 12 oz. small mushrooms, halved
- 12 oz. fresh green beans, cut in 2-inch pieces
- 4 large ribs celery, diced
- 1/2 c. finely chopped parsley
- sprigs of fresh herbs (for garnish)
Method
- Mix flour and salt.
- Coat meat.
- Shake off excess.
- Heat oil in 5-quart Dutch oven on medium-high heat.
- Brown \beef in 2 or 3 batches.
- Return all meat to pot.
- Stir in tomatoes, broth, garlic, herbs, pepper and bay leaves.
- Bring to boil.
- Reduce heat.
- Cover. 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.
- Makes 12 cups (8 servings).
