| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Meat | 6 | Servings |
INGREDIENTS
| 1 | tb | Chefway oil |
| 1 | tb | Butter |
| 2 | tb | Minced onion (up to) |
| 3 | lb | Chuck roast; cubed |
| 1 | ts | Minced garlic |
| 1/2 | c | Dry vermouth |
| 1 | c | Beef broth |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 6 | md | Carrots; sliced |
| 1 | tb | Canned chopped green chilies |
| 3 | md | Yellow squash; cubed |
| 1 | pk | (10-oz) frozen green beans; partially thawed |
| 5 | Canned tomatoes | |
| 4 | sm | Frozen ears of corn |
| 1 | c | Beef broth |
INSTRUCTIONS
In a 5 quart Dutch oven, heat oil and butter. Add onion and saut.. Add meat, browning on all sides, and garlic. Add vermouth, beef broth, salt and pepper. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes. Add carrots, cover and bake at 300° for 30 minutes. Add remaining ingredients, cover and continue baking for 30 minutes longer, stirring once. Yield: 6 to 8 servings. RUBY HAMPTON (MRS. F. BARNES) DEWITT, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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