Ingredients
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3 tablespoons all-purpose flour
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1 1/2-2 lbs lean stewing beef (cubed round or your preferred cut)
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2 -3 tablespoons cooking oil
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3 1/2 cups beef broth (or 3 cups beef broth plus 1/2 cup dry red wine)
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1 medium onion, sliced
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2 garlic cloves, minced
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1/2 teaspoon dried basil, crushed
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1/2 teaspoon dried thyme, crushed
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2 1/4 cups peeled cubed potatoes
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2 cups carrots, sliced thickly
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1 cup sliced celery
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2 cups sliced green beans (OR 1 1/2 cups peas)
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salt and pepper
Instructions
- Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
- Heat oil in a Dutch oven or large sauce pan.
- Add meat and onions, brown meat well.
- Add beef broth (and wine if using), garlic, basil and thyme.
- Bring all to a boil, reduce heat, cover and simmer for 1 1/4- 1 1/2 hours (or until meat is tender).
- Add potatoes, carrots and celery, cover pot, and simmer for about 20-30 minutes (or until potatoes are almost done).
- Add green beans (or peas) and simmer 10-15 minutes more.
- Add salt and pepper to taste.