*  Exported from  MasterCook  *
 
                         Hearty Stovetop Beef Stew
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           flour
    2      teaspoons     salt
    4      lbs.          boneless beef chuck, well-trimmed, cut int -- 1
 1/4-inch cubes
      1/4  cup           vegetable oil
    5      cups          beef broth
    1      cup           dry red wine or water
    3      tablespoons   tomato paste
    2      teaspoons     garlic -- minced
    2                    bay leaves (each about 1 1/2 long)
    2      teaspoons     dried thyme leaves
    2      teaspoons     dried marjoram leaves
    1 1/4  lbs.          carrots, peeled & cut crosswise -- 1 1/4-inch chunks
    1 1/4  lb.           small white turnips, trimmed & cut into -- 1 thick
 wedges
    1      lb.           medium fresh mushrooms -- quartered
    1      bag-16 ozs.   frozen cut green beans
    1      bag-16 ozs.   frozen small whole onions
 
 Mix flour and salt.  Coat meat, shaking off excess.  Heat oil a 5 or 6 quart
 Dutch oven over medium-high heat until it looks thin and rippling but not
 smoking.  Add and brown beef in 2 or 3 batches; remove to bowl with slotted
 spoon.  When all beef is browned, pour off any drippings remaining in pot.
  Return browned meat to pot; stir in remaining ingredients except vegetables.
  Bring to a boil.  Reduce heat to low; cover and simmer 1 hour.  Add carrots
 and turnips.  Simmer covered for 45 minutes or until carrots are almost
 tender.  Stir in remaining ingredients.  Cover and simmer 45 minutes more
 until vegetables and meat are tender, stirring occasionally.  Cool
 completely.  Pack, label and freeze up to 3 months.  For thicker gravy, mix 3
 tablespoons flour and 1/4 cup water.  Stir into stew and cook over medium
 heat about 5 minutes until thickened, stirring constantly. 
 
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