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2 hours
Prep: 10 minutes
Cook: 2 hours
724 calories per serving view nutrition facts
8 servings
suggest servings
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| 1/2 | cup | flour, all-purpose | |
| 1 1/2 | teaspoons | salt | |
| 4 | pounds | beef | well trimmed, boneless, cut into 1 inch chunks |
| 1/4 | cup | olive | or vegetable oil |
| 35 | ounces | italian plum (roma) tomatoes | imported italian |
| 1 2/3 | cups | beef broth | |
| 1/2 | cup | white wine | dry, or beef broth |
| 1 | tablespoon | garlic | minced |
| 1 | teaspoon | basil | dried |
| 1 | teaspoon | rosemary leaves | dried |
| 1 | teaspoon | oregano | dried |
| 1 | teaspoon | thyme | dried |
| 12 | teaspoon | black pepper | freshly ground |
| Two | each | bay leaves | 1 1/2 inch long |
| 1 | pound | carrots | cut into 1/4 inch pieces |
| 12 | ounces | mushrooms | halved |
| 12 | ounces | green beans | fresh, cut into 2 inch pieces |
| 4 | large | celery stalks | diced |
| 1/2 | cup | parsley leaves | finely chopped |
| 1 | x | herbs | fresh |
Mix flour and salt. Coat meat, shaking off excess.
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.
Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves.
Bring to a boil, and reduce heat. Cover and simmer 1 1/2 hours, stirring 3 or 4 times.
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.
| % Daily Value* | |
| Total Fat 42.0g | 65% |
| Saturated Fat 16.0g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 733mg | 31% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 5.0g | 19% |
| Sugars 6.0g | |
| Protein 65.0g | 129% |
| Vitamin A | 216% | Vitamin C | 41% | |
| Calcium | 8% | Iron | 47% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I served this as a side dish with a coconut chicken curry and Thai spring rolls. It was an amazingly good salad. Everyone asked me for the recipe. I highly recommend it. (I did, however, substitute fresh cilantro for the watercress and I really think that made it.)
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
