1/2 cup flour
2 teaspoons salt
4 lbs. boneless beef chuck, well-trimmed, cut int — 1
1/4-inch cubes 1/4 cup vegetable oil
5 cups beef broth
1 cup dry red wine or water
3 tablespoons tomato paste
2 teaspoons garlic — minced
2 bay leaves (each about 1 1/2″ long)
2 teaspoons dried thyme leaves
2 teaspoons dried marjoram leaves
1 1/4 lbs. carrots, peeled & cut crosswise — 1 1/4-inch chunks
1 1/4 lb. small white turnips, trimmed & cut into — 1″ thick
wedges 1 lb. medium fresh mushrooms — quartered
1 bag-16 ozs. frozen cut green beans
1 bag-16 ozs. frozen small whole onions
Mix flour and salt. Coat meat, shaking off excess. Heat oil a 5 or 6 quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking. Add and brown beef in 2 or 3 batches; remove to bowl with slotted spoon. When all beef is browned, pour off any drippings remaining in pot. Return browned meat to pot; stir in remaining ingredients except vegetables. Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Add carrots and turnips. Simmer covered for 45 minutes or until carrots are almost tender. Stir in remaining ingredients. Cover and simmer 45 minutes more until vegetables and meat are tender, stirring occasionally. Cool completely. Pack, label and freeze up to 3 months. For thicker gravy, mix 3 tablespoons flour and 1/4 cup water. Stir into stew and cook over medium heat about 5 minutes until thickened, stirring constantly.