Beef Stew - cooking recipe

Ingredients

2 lb. lean beef chuck, cut into cubes
1/4 c. flour
2 Tbsp. oil
1 c. onions, chopped
2 cloves garlic, minced
2/3 c. celery, diced
1/4 c. parsley, chopped
1/2 tsp. rosemary
1/2 tsp. freshly ground black pepper
1/4 tsp. thyme
1/4 tsp. oregano
1/2 c. dry red wine
1 c. water
2 c. tomatoes, chopped
4 medium potatoes, quartered
4 c. carrots, diced

Preparation

Coat beef with flour and brown in oil in large Dutch oven. Add onions and garlic; cook until vegetables are softened.
Pour off fat.
Add remaining ingredients (except tomatoes, potatoes and carrots); bring to a boil, cover and simmer one hour.
Add tomatoes, potatoes and carrots and simmer 45 minutes or until potatoes are tender.
Yield:
8 servings.
Approximate calories/serving:
220.