| 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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