*  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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