Beef Stew with Rosemary

I sent my husband and his buddies off to fishing camp in the wee hours this morning.  Last night was spent preparing meals for the weekend.  This hearty stew recipe is sure to please a group of guys out in the wind all day convening with nature.  Beef Stew with Rosemary is a 'go to' recipe.  You can make changes with whatever you have on hand.  The broth is rich with tomato sauce and the herbs and garlic shine through.  Remember this when you have a snowy day that calls for something hot, filling and tasty!  This is easily adapted to a crock pot.  Cook on high for 4 hours; 6-7 on low.
I am thinking the challenge for the weekend is 'cooking for one'!

Beef Stew with Rosemary (photos show the recipe doubled)
printable recipe

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" pices
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.

Sorry no picture of the finished dish....somehow at 4 am I was not considering the aesthetic value of a blog photo!