¼ cup olive oil
1 small onion, diced
2 medium carrots, sliced
1 medium zucchini, cut into ½-inch chunks
2 celery stalks, sliced
¼ cup each chopped fresh savory, basil and parsley leaves
Salt and pepper
1½ lb beef for stew, cut into 1-inch cubes
4 medium red-skinned potatoes, cut into 1-inch cubes
1 (28-oz) can stewed tomatoes, undrained
6 cups beef broth
½ lb frozen, cut green beans
Preparation: Serves 6
In 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.