Herbed Beef-N-Vegetable Stew - cooking recipe

Ingredients

1/2 c. flour
1 1/2 tsp. salt
4 lb. fat trimmed boneless beef chuck, cut in 1-inch pieces
1/4 c. vegetable oil
1 (35 oz.) can tomatoes in juice
2 c. beef broth
1 Tbsp. minced garlic
1 tsp. each: dried basil, rosemary, oregano and thyme
1/2 tsp. freshly ground pepper and 2 (1 1/2-inch) long bay leaves
1 lb. carrots, cut in 1/4-inch pieces
12 oz. small mushrooms, halved
12 oz. fresh green beans, cut in 2-inch pieces
4 large ribs celery, diced
1/2 c. finely chopped parsley
sprigs of fresh herbs (for garnish)

Preparation

Mix flour and salt.
Coat meat.
Shake off excess.
Heat oil in 5-quart Dutch oven on medium-high heat.
Brown \\beef in 2 or 3 batches.
Return all meat to pot.
Stir in tomatoes, broth, garlic, herbs, pepper and bay leaves.
Bring to boil.
Reduce heat.
Cover. 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.
Makes 12 cups (8 servings).