Hearty beef stew #2

8 Servings

Ingredients

Quantity Ingredient
½ cup Flour
2 teaspoons Salt
2 pounds Boneless Beef Chuck (cubed)
⅛ cup Vegetable Oil
2½ cup Beef Broth
½ cup Red Wine
1½ tablespoon Tomato Paste
1 teaspoon Minced Garlic
1 Bay Leaf
1 teaspoon Tyme
1 teaspoon Marjoram
8 Carrots (1-1/2 inch pieces)
2 Turnips (1 inch wedges)
1 Large Onion (coarse wedges)
10 Mushrooms (halved)
1½ cup Frozen Green Beans

Directions

Mix flour and salt. Coat meat, shaking off excess. Heat oil in a Dutch oven over meadium-high heat until it looks thin and ripling 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 meat to pot. Stir in beef broth, wine, tomato paste, garlic and herbs. Bring to a boil. Reduce heat to low.

Cover and simmer 1 hour. Add carrots, turnips and onions. Simmer covered 45 minutes or until carrots are almost tender. Stir in mushrooms and green beans. Cover and simmer 45 minutes more until vegetables and meat are tender, stirring occasionally. Makes 9 cups.

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