Beef Stew with Rosemary

1 c. chopped onion

1 large garlic clove, minced

2 T. olive oil

2 c. beef stock

2 lbs. beef for stew such as chuck roast, cut in 2" pieces

1 1/2 T. flour

1 15 oz. can of crushed tomatoes (I used sauce from the garden stored in the freezer)

2 lg. carrots, peeled and sliced

2 lag. celery stalks, sliced

1 1/2 c. fresh or frozen green beans

1 lb. potatoes, peeled and cut in 2" pieces

1 tsp. dried rosemary

1/4 tsp. dried thyme

1 large bay leaf

1 tsp. granulated sugar

1/4 tsp. salt

1/4 tsp. black pepper

Preheat oven to 350 degrees.

In a dutch oven heat the oil over medium high heat. Add the onion and garlic, saute until soft.

Add the beef and sprinkle with the flour. Cook for 2 minutes stirring to coat all of the meat.

Add broth and stir until smooth. Bring to a boil. Reduce heat to a simmer.

Add remaining ingredients. Stir.

Place lid on dutch oven and place in the oven. Cook for 2 hours.