| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soup | 4 | Servings |
INGREDIENTS
| 1 | lb | Cubed chuck or bottom round; coated in flour |
| 2 | tb | Oil |
| 2 | lg | Chopped onions |
| 6 | oz | Small button mushrooms |
| 1 | lb | Cubed potatoes |
| 8 | Sliced carrots | |
| 2 1/4 | c | Beef broth |
| 1 | c | Dry red wine (I had Burgundy so that is what I used) |
| 1 | Bay leaf (I left out) | |
| 1/2 | ts | Thyme |
| 3 | Parsnips; quartered (I substituted turnips; cubed) | |
| 10 | oz | Brussel sprouts |
INSTRUCTIONS
Date: Thu, 20 Jun 1996 15:26:22 -0700 From: Dot & Tim McChesney <jrjet@WHIDBEY.NET> Brown beef in oil 5-8 minutes in a Dutch oven. Remove and set aside. Add onion to pot and saute 3 minutes. Add mushrooms to onions and saute 2 minutes. Return beef to pot and add the following: potatoes, carrots, beef broth, wine, bay leaf, and thyme. Bring to a boil, reduce heat, cover and simmer 1 hour. Add the parsnips and cook 15 minutes. Add the brussel sprouts and cook for the last 15 minutes. I probably tweaked seasonings and added other seasonings but I did it to taste so I am not sure what I might have put in -- probably garlic - I put garlic in everything - and maybe basil. Anyhow enjoy! Dot EAT-L DIGEST 19 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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