Herbed Beef And Vegetable Stew - cooking recipe

Ingredients

3/4 c. flour
1/2 tsp. salt
1 1/3 lb. stew beef
olive oil (enough to brown meat)
3 cans tomatoes (Italian)
3 cans beef broth
1/4 c. dry white wine (optional)
1 c. frozen peas or green beans
1 or 2 garlic cloves (whole)
dash of dried basil, rosemary, oregano and thyme to taste
dash of pepper and salt
2 bay leaves
2 to 3 carrots, sliced
2 celery
3 or 4 potatoes

Preparation

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.
Reduce heat. Cover and simmer 1 1/2 hours, stirring 3 or 4 times.
Add carrots, potatoes, green beans and celery.
Cover and simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender.
Garnish with herbs.