Herbed Beef & Vegetable Stew
Herbed Beef and Vegetable Stew recipe
Yield
8 servingsPrep
30 minCook
150 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 4 | pounds |
beef
well trimmed, boneless, cut into 1 inch chunks |
|
| ¼ | cup |
olives
or vegetable oil |
*
|
| 35 | ounces |
italian plum (roma) tomatoes
imported italian |
|
| 1 ⅔ | cups |
beef stock
|
|
| ½ | 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 |
|
| 2 |
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 |
*
|
| ½ | cup |
parsley leaves
finely chopped |
|
|
herbs
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 1.8 | kg |
beef
well trimmed, boneless, cut into 1 inch chunks |
|
| 59 | ml |
olives
or vegetable oil |
*
|
| 1011.5 | ml/g |
italian plum (roma) tomatoes
imported italian |
|
| 394 | ml |
beef stock
|
|
| 118 | ml |
white wine
dry, or beef broth |
*
|
| 15 | ml |
garlic
minced |
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
rosemary leaves
dried |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
thyme
dried |
*
|
| 6E+1 | ml |
black pepper
freshly ground |
|
| 2 |
bay leaves
1 1/2 inch long |
*
|
|
| 453.6 | g |
carrots
cut into 1/4 inch pieces |
|
| 346.8 | ml/g |
mushrooms
halved |
|
| 346.8 | ml/g |
green beans
fresh, cut into 2 inch pieces |
|
| 4 | large |
celery stalks
diced |
*
|
| 118 | ml |
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 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.
