Categories: Beef, Main Dish, Stew

Ingredients

• 3 tablespoons all-purpose flour
• 1 1/2-2 lbs lean stewing beef (cubed round or your preferred cut)
• 2 -3 tablespoons cooking oil
• 3 1/2 cups beef broth (or 3 cups beef broth plus 1/2 cup dry red wine)
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 2 1/4 cups peeled cubed potatoes
• 2 cups carrots, sliced thickly
• 1 cup sliced celery (optional)
• 2 cups sliced green beans (OR 1 1/2 cups peas)
• salt and pepper

Directions

1. Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.

2. Heat oil in a Dutch oven or large sauce pan.

3. Add meat and onions, brown meat well.

4. Add beef broth (and wine if using), garlic, basil and thyme.

5. Bring all to a boil, reduce heat, cover and simmer for 1 1/4- 1 1/2 hours (or until meat is tender).

6. Add potatoes, carrots and celery, cover pot, and simmer for about 20-30 minutes (or until potatoes are almost done).

7. Add green beans (or peas) and simmer 10-15 minutes more.

8. Add salt and pepper to taste.

Email to a friend | Print this recipe | Back