| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef chuck; 1-inch cubes |
| 1 |
tb |
Shortening |
| 1 |
|
Clove garlic; minced |
| 1 |
md |
Onion; chopped |
| 1/2 |
ts |
Salt |
| 1 |
cn |
Undiluted tomato soup |
| 3/4 |
c |
Red or white wine |
| 1/4 |
c |
Water |
| 1/4 |
ts |
Each: pepper; basil & thyme |
| 1/2 |
c |
Catsup |
| 3 |
|
Carrots; cut diagonally |
| 1 1/2 |
c |
Celery; cut diagonally |
| 4 |
|
Potatoes; pared, quartered |
| 1 |
c |
Frozen green beans; optional |
INSTRUCTIONS
Brown beef lightly in oil. Add garlic & onion; saute until transparent. Add
salt, pepper, soup, wine & water. Cover & simmer 30 minutes. Add herbs &
catsup. Place vegetables on top of meat; simmer 1-1/2 hours.
MRS O.L. TOBIASON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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