Hearty Beef Stew - cooking recipe

Ingredients

4 lb. boneless beef chuck, trimmed
1/2 c. flour
2 tsp. salt
1/4 c. oil
5 c. beef broth
1 c. dry red wine
3 Tbsp. tomato paste
2 tsp. minced garlic
2 (1 1/2-inch) bay leaves
2 tsp. thyme
2 tsp. marjoram
1 1/2 lb. carrots, cut into 1-inch pieces
1 1/4 lb. small white turnips, cut into 1-inch wedges
2 large onions, cut into wedges
1 (16 oz.) pkg. frozen cut green beans
1 lb. fresh small mushrooms, cut into halves

Preparation

Cut beef into 1 1/4-inch pieces.
Coat with mixture of flour and salt, shaking to remove excess.
Heat oil over medium-high heat in heavy 5 to 6-quart saucepan.
Cook beef 1/3 at a time until brown on all sides, removing to bowl with slotted spoon.
Drain saucepan.
Return beef to saucepan.
Add beef broth, wine, tomato paste, garlic, bay leaves, thyme and marjoram; mix well.