Red Wine Beef Stew With Potatoes And Green Beans Recipe

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Ingredients

2 cups dry red wine

2 handfuls green beans, ends trimmed

Kosher salt and freshly ground black pepper

1 cup canned crushed tomatoes

2 pounds beef chuck for stew, cut into 1-inch cubes

2 tablespoons all-purpose flour

4 medium carrots, peeled, halved and cut into 1-inch chunks

3 tablespoons butter

2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth

2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks

3 sprigs fresh rosemary

3 small onions, diced

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