1/2 c. all-purpose flour
1 1/2 tsp. salt
4 lb. stew beef
1/4 c. vegetable oil
1 can (35 oz.) tomatoes, undrained
1 2/3 c. beef broth
1/2 c. dry white wine
1 tbsp. garlic powder
1 tsp. each dried basil, rosemary, oregano & thyme
1/2 tsp. black pepper
2 bay leaves
1 lb. carrots, cut in 1/4" pieces
12 oz. mushrooms
4 lg. ribs celery, diced

Mix flour and salt. Coat meat, shaking off excess. Heat oil in Dutch oven over medium heat. Brown beef. 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 3-4 times. Add carrots, mushrooms and celery. Cover and simmer 45 minutes longer, stirring once or twice, until vegetables and meat are tender. Makes 8 servings.