Title: Hearty Beef Stew #2
Categories: Soup Meat
Yield: 8 Servings
| 1/2 | c | Flour |
| 2 | ts | Salt |
| 2 | lb | Boneless Beef Chuck (cubed) |
| 1/8 | c | Vegetable Oil |
| 2 1/2 | c | Beef Broth |
| 1/2 | c | Red Wine |
| 1 1/2 | tb | Tomato Paste |
| 1 | ts | Minced Garlic |
| 1 | | Bay Leaf |
| 1 | ts | Tyme |
| 1 | ts | Marjoram |
| 8 | | Carrots (1-1/2 inch pieces) |
| 2 | | Turnips (1 inch wedges) |
| 1 | | Large Onion (coarse wedges) |
| 10 | | Mushrooms (halved) |
| 1 1/2 | c | Frozen Green Beans |
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.