Recipe By : Key Gourmet CD Rom
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c All-purpose flour
1 1/2 ts Salt
4 lb Boneless beef chuck --
- well-trimmed, cut in 1" chunks
1/4 c Olive or vegetable oil
35 oz Can Italian plum tomatoes
1 2/3 c Beef broth
1/2 c Dry white wine or beef broth
1 tb Garlic -- minced
1 ts Dried basil
1 ts Dried rosemary
1 ts Dried oregano
1 ts Dried thyme
1/2 ts Pepper -- freshly ground
2 Bay leaves (1-1/2" long)
1 lb Carrots -- cut in 1/4" pieces
12 oz Small mushrooms -- halved
12 oz Fresh green beans --
- cut in 2" pieces
4 lg Celery ribs -- diced
1/2 c Parsley -- finely chopped
Fresh herb sprigs -- for garnish
Mix flour and salt. Coat meat, shaking off excess.
Heat oil in a 4 to 5 qt 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, mushrooms, green beans, celery, and parsley. Cover and
simmer 45 minutes longer, stirring once or twice, until meat and
vegetables are tender. Garnish with herbs.
Yield: 8 Servings
Per serving: 424 cal, 51 g pro, 14 g carbs, 17 g fat, 136 mg chol,
968 mg sod
