1/2 c. all-purpose flour
1 1/2 tsp. salt
4 lbs. well trimmed boneless chuck, cut in 1 1/4 inch pieces
1/4 c. olive oil or vegetable oil
1 (35 oz.) can imported Italian plum tomatoes in juice, undrained
1 2/3 c. beef broth
1/2 c. dry white wine or beef broth
1 tbsp. minced garlic
1 tsp. each dried basil, rosemary, oregano, and thyme
1/2 tsp. freshly ground pepper
2 (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. Shake 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 twice, until meat and vegetables are tender. Garnish with herbs.