1/3 c. flour
1 tsp.salt
2-2 1/2 lbs. chuck roast or steak, cut into 1 inch cubes
3 tbsp. olive or vegetable oil
1 qt. tomatoes in juice (or one 35 oz. can)
1 1/2 c. beef broth
1/2 c. dry white wine
1 tbsp. minced garlic (or garlic powder)
2 tsp. parsley
1/4 tsp. each basil, pepper, rosemary, oregano, thyme
2 bay leaves
4 carrots, cut into sm. pieces
2-3 ribs celery, diced
4-5 med. potatoes, diced
12 oz. mushrooms, sliced
12 oz. fresh green beans (or one 16 ounce frozen)
8 oz. frozen corn

1. Mix flour and salt. coat meat, shaking off excess.

2. Heat oil in 5 quart or larger Dutch oven on medium high. Brown meat in 2 or 3 batches.

3. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves. Bring to boil, reduce heat, cover and simmer 1 1/2 hours, stirring occasionally (3-4 times).

4. Add carrots, celery, potatoes, mushrooms, green beans, and corn. Cover and simmer 45 minutes longer, stirring once or twice until meat and vegetables are tender. Makes 5 quarts.