Red Wine Beef Stew with Potatoes and Green Beans

2 lbs Beef chuck (cut into chunks)
3 tbsp Country Crock, Shedd's Spread Country Crock Light (Soft)
4 medium Carrots (peeled and cut into 1 inch chunks)
3 small Onions (diced)
3 tbsp minced garlic
2 tbsp Flour
2 cans Beef broth (low sodium)
2 cups Red Wine
1 cup Crushed Tomatoes
3 springs Rosemary
2 medium Potatoes (peeled and cut into chunks)
2 cups frozen Green Beans
salt and pepper to taste

1. Season the beef cubes with salt and pepper. Heat 2 tbsps of the butter in a heavy 6 quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef on all sides until evenly browned. Scoop the beef into a bowl and brown the rest of the beef using the remaining butter.

2. Scoop out the second batch of beef, then add the carrots and onions. Cook until onions start to turn translucent. Add minced garlic and cook for another minute or two. Stir in the flour. Pour in the chicken broth, wine and crushed tomatoes. Add rosemary sprigs. Slide the beef back into the pot and bring to a boil.

3. Turn down the heat, cover and cook for 50 minutes. Occassionally stir so it doesn't stick.

4. After 50 minutes add the potatoes, cover and cook for another 45 minutes. Add the beans and cook for another 5 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user DIVA3993.