Recipe - Hearty Stovetop Beef Stew

One half cup Flour
2 teaspoon Salt
4 pound Boneless beef chuck,
welltrimmed, cut int; 1
Ubes
One fourth cup Vegetable oil
5 cup Beef broth
1 cup Dry red wine or water
3 tablespoon Tomato paste
2 teaspoon Garlic; minced
2 Bay leaves (each about 1
1/2" long)
2 teaspoon Dried thyme leaves
2 teaspoon Dried marjoram leaves
1 One fourth pound Carrots, peeled & cut
crosswise; 1 1/4inch
chunks
1 One fourth pound Small white turnips,
trimmed & cut into; 1"
thick
1 pound Medium fresh mushrooms;
quartered
1 Bag16 ozs frozen cut green
beans
1 Bag16 ozs frozen small
whole onions

Mix flour and salt. Coat meat, shaking off excess. Heat oil a 5 or 6
quart Dutch oven over mediumhigh 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 One fourth cup water. Stir into stew and cook over medium
heat about 5 minutes until thickened, stirring constantly.
Posted to EATL Digest 01 Sep 96

Date: Mon, 2 Sep 1996 12:54:50 0400

From: Laura Hunter LHunter722@AOL.COM