3 tablespoons vegetable oil

1 1/2 pounds stewing beef cut into 1 1/2-inch pieces

1 large onion chopped

3 large garlic cloves chopped

1 tablespoon chopped fresh parsley

4 fresh thyme sprigs or 1 teaspoon dried, crumbled

4 bay leaves

2 tablespoons all purpose-flour

2 cans beef broth (14 1/2-ounce)

2 cups dry red wine

4 large potatoes cut lengthwise into quarters

3 large carrots cut into 3/4-inch pieces

1/2 pound green beans trimmed halved

chopped fresh parsley

Heat oil in heavy large pot or Dutch oven over high heat. Add beef in batches and brown. Using slotted spoon, transfer beef to bowl. Add onion and garlic t o pot and saute 5 minutes. Add parsley, thyme, bay leaves and flour. Stir 2 m inutes. Gradually mix in broth and wine. Return beef to pot and bring mixture to boil. Reduce heat to medium-low and simmer uncovered 45 minutes.

Add potatoes and carrots to stew. Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes. Add green beans and simmer until bea ns are tender and gravy is slightly thickened, about 10 minutes. Transfer stew to large bowl. Garnish with chopped parsley and serve.

Joanne Lopez-Cepero, Merrick, New York

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