Herbed Beef and Vegetable Stew

2 hours Prep: 10 minutes Cook: 2 hours

724 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1/2	cup	flour, all-purpose
1 1/2	teaspoons	salt
4	pounds	beef	well trimmed, boneless, cut into 1 inch chunks
1/4	cup	olive	or vegetable oil
35	ounces	italian plum (roma) tomatoes	imported italian
1 2/3	cups	beef broth
1/2	cup	white wine	dry, or beef broth
1	tablespoon	garlic	minced
1	teaspoon	basil	dried
1	teaspoon	rosemary leaves	dried
1	teaspoon	oregano	dried
1	teaspoon	thyme	dried
12	teaspoon	black pepper	freshly ground
Two	each	bay leaves	1 1/2 inch long
1	pound	carrots	cut into 1/4 inch pieces
12	ounces	mushrooms	halved
12	ounces	green beans	fresh, cut into 2 inch pieces
4	large	celery stalks	diced
1/2	cup	parsley leaves	finely chopped
1	x	herbs	fresh

Directions

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, and reduce heat. Cover and 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 .

Garnish with herbs.

Makes 12 cups. 8 servings.

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Nutrition Facts

Serving Size 472g

Amount per Serving

Calories 724 52% of calories from fat

	% Daily Value*
Total Fat 42.0g	65%
Saturated Fat 16.0g	82%
Trans Fat 0.0g
Cholesterol 195mg	65%
Sodium 733mg	31%
Total Carbohydrate 20.0g	7%
Dietary Fiber 5.0g	19%
Sugars 6.0g
Protein 65.0g	129%

Vitamin A	216%		Vitamin C	41%
Calcium	8%		Iron	47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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