Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Flour
2 ts Salt
4 lb Boneless beef chuck -- well-trimmed,
- cut into 1-1/4" cubes
1/4 c Vegetable oil
5 c Beef broth
1 c Dry red wine or water
3 tb Tomato paste
2 ts Garlic -- minced
2 Bay leaves (each about 1 1/2" long)
2 ts Dried thyme leaves
2 ts Dried marjoram leaves
1 1/4 lb Carrots -- peeled & cut crosswise,
- 1-1/4" chunks
1 1/4 lb Small white turnips -- trimmed &
- cut into 1" thick wedges
1 lb Medium fresh mushrooms -- quartered
16 oz Frozen cut green beans
16 oz Frozen small whole onions
Mix flour and salt. Coat meat, shaking off excess. Heat oil a 5 or
6 quart Dutch oven over medium-high heat until it looks thin and
rippling 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 browned meat to pot; stir in remaining ingredients except
vegetables.
Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Add
carrots and turnips. Simmer covered for 45 minutes or until carrots
are almost tender. Stir in remaining ingredients. Cover and simmer
45 minutes more until vegetables and meat are tender, stirring
occasionally. Cool completely. Pack, label and freeze up to 3
months.
For thicker gravy, mix 3 tablespoons flour and 1/4 cup water. Stir
into stew and cook over medium heat about 5 minutes until thickened,
stirring constantly.
