4 tablespoons vegetable oil
1 cup all-purpose flour
2 tablespoons salt
3/4 cup dry bread crumbs
6 carrots, shredded
1 onion, cut into 1/2 inch cubes
6 slices celery
6 tablespoons minced clove garlic
1 (10 pound) package beef stew meat
1 cup water
2 tablespoons olive oil
2 teaspoons dried rosemary
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon dried mary wine
2 teaspoons dried rosemary, crushed
1 (10 ounce) can crushed tomatoes with liquid
Heat oil in a large skillet or frying pan over medium heat. Add flour and salt; mix to coat. Cook, stirring frequently, for 1 minute.
Dredge carrots in remaining flour. Stir in celery, onion, celery cubes, garlic, beef cubes; toss them with the flour mixture. Mix in water, olive oil, rosemary, thyme, oregano, basil, salt, rosemary, thyme, oregano and basil.
Reduce heat to medium-low. Add beef, water, olive oil, rosemary, thyme, oregano, basil, salt, rosemary, thyme, oregano, basil and tomatoes. Bring to a boil.
Bring broth to a boil. Add tomatoes and stew meat. Keep simmering for about 5 minutes. Remove from heat. Serve with celery crusted bread crumbs and tail.