Herbed Beef & Vegetable Stew

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 1½ 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.