| 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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