Herbed Beef and Vegetable Stew

1 1/2 teaspoons .salt

4 pounds well-trimmed boneless beef chuck -- cut in

1" chunks

1/4 cup olive or vegetable oil

1 can (35 oz.) imported Italian plum tomatoes

1 2/3 cups beef broth

1/2 cup dry white wine or beef broth

1 tablespoon minced garlic

1 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon freshly ground pepper Two

1 1/2-inch-long bay leaves

1 pound carrots -- cut in

1/4" pieces

12 ounces sm. mushrooms -- halved

12 ounces fresh green beans -- cut in

2" pieces

4 large ribs celery -- diced

1/2 cup finely chopped parsley For garnish: sprigs of fresh herbs

1. Mix flour and salt. Coat meat, shaking 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, pepp er 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 once or twice, until meat and vegetables are tenderGarnish with herbs. Makes

12 cups. 8 servings. Per serving made with wine:

424 calories,

51 g pr o.,

14 g car.,

17 g fat,

136 mg chol.,

968 mg sod.