4 lb. well trimmed beef chuck, cut into bite size pieces
1 c. all-purpose flour
1 1/2 tsp. salt
1/2 c. vegetable oil
1 can (35 oz.) plum tomatoes or peeled tomatoes in juice
2 c. beef broth
2 to 3 cloves garlic or seasoned to taste
1 tsp. EACH basil, rosemary, oregano and thyme
1/2 tsp. ground black pepper
2 bay leaves
1 lb. carrots, cut into 1/4 inch pieces
1 (12 oz.) can small mushroom pieces
1 (12 oz.) pkg. frozen green beans
1 lg. onion, quartered
3 ribs celery, diced
1/2 c. parsley

Mix flour and salt in a paper bag. Coat meat pieces lightly. Heat oil in a large Dutch oven and brown meat in 2 to 3 batches. Remove remaining meat and drain oil. Return all meat into Dutch oven, then stir in tomatoes, beef broth, garlic, herbs, pepper and bay leaves. Bring to a boil, reduce heat just below simmer, cover ad cook for 1 1/2 hours. Stir 3 or 4 times to avoid sticking. Add carrots, mushrooms, green beans, onion, celery and parsley. Cover and simmer 45 minutes more, stirring once or twice, until vegetables are tender. If you prefer more gravy, add 1 additional can of beef broth. Serve with warm French or Italian bread. This dish can be served over egg noodles or steamed rice. This recipe will serve 4 persons.