1/2 c. all-purpose flour
1 1/2 tsp.salt
4 lbs. well-trimmed boneless beef chuck, cut in 1 1/4-inch pieces
1/4 c. olive or vegetable oil
1 (35 oz.) can imported Italian plum tomatoes in juice, undrained
1 2/3 c. beef broth
1/2 c. dry whit wine or beef broth
1 tbsp. minced garlic
1 tsp. each dried basil, rosemary, oregano and thyme
1/2 tsp. freshly ground pepper
Two 1 1/2-inch-long bay leaves
1 lb. carrots, cut in 1/4-inch pieces
12 oz. sm. mushrooms, halved
12 oz. fresh green beans, cut in 2-inch pieces
4 lg. ribs celery, diced
1/2 c. 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, pepper 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 pro., 14 g car., 17 g fat, 136 mg chol., 968 mg sod.