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This entry was posted on September 22, 2011 by Brian Larkowski.
¼ cup olive oil1 small onion, diced2 medium carrots, sliced1 medium zucchini, cut into ½-inch chunks2 celery stalks, sliced¼ cup each chopped fresh savory, basil and parsley leavesSalt and pepper1½ lb beef for stew, cut into 1-inch cubes4 medium red-skinned potatoes, cut into 1-inch cubes1 (28-oz) can stewed tomatoes, undrained6 cups beef broth½ lb frozen, cut green beans
Preparation: Serves 6In 8-quart Dutch oven, heat oil over medium-high heat. When oil is very hot, cook onion, carrots, zucchini and celery until vegetables are lightly browned, stirring frequently. Add fresh chopped herbs, season with salt and pepper, and stir to combine. Remove vegetables and herbs with a slotted spoon from pot and set aside.
In same Dutch oven over medium-high heat, in remaining oil and juices, cook meat, stirring frequently, until meat is well browned on all sides. Add reserved vegetable and herb mixture, potatoes, tomatoes, broth and green beans to meat. Sprinkle with salt and pepper. Heat to boiling; reduce heat to low and simmer 30 to 45 minutes or until beef chunks and potatoes are tender.
This entry was posted in Recipes on September 22, 2011 by Brian Larkowski.
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