1/2 cup all-purpose flour 1 1/2 teaspoons .salt 4 pounds well-trimmed boneless beef chuck -- cut in 1" chunks 1/4 cup olive or vegetable oil 1 can (35 oz.) imported Italian plum tomatoes 1 2/3 cups beef broth 1/2 cup dry white wine or beef broth 1 tablespoon minced garlic 1 teaspoon dried basil 1 teaspoon dried rosemary 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon freshly ground pepper Two 1 1/2-inch-long bay leaves 1 pound carrots -- cut in 1/4" pieces 12 ounces sm. mushrooms -- halved 12 ounces fresh green beans -- cut in 2" pieces 4 large ribs celery -- diced 1/2 cup finely chopped parsley For garnish: sprigs of fresh herbs 1. Mix flour and salt. Coat meat, shaking off excess. 2. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking. Brown beef in 2 or 3 batches. 3. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepp er and bay leaves. Bring to a boil, reduce heat. Cover and simmer 1 1/2 hours, stirring 3 or 4 times. 4. 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. Makes 12 cups. 8 servings. Per serving made with wine: 424 calories, 51 g pr o., 14 g car., 17 g fat, 136 mg chol., 968 mg sod. busted by sooz
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