| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Soups/stews |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 2 |
|
Parsnips, diced |
| 2 |
|
Stalks celery, diced |
| 1 |
|
Onion chopped |
| 1 |
|
28 oz can crushed tomatoes |
| 3/4 |
c |
Beef broth |
| 1/2 |
ts |
Thyme, crushed |
| 1/4 |
ts |
Salt |
| 2 |
lb |
Chuck stew meat |
| 2 |
|
Turnips, dices |
| 1 |
|
Carrot, diced |
| 2 |
|
Cloves garlic, minced |
| 3/4 |
c |
Red wine |
| 1/4 |
ts |
Rosemary, crushed |
| 1 |
|
10 oz pkg frozen succotash |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
In a large saucepan, heat oil over medium high heat. Coat the beef
chunks with flour then add to the oil and cook, turning, until browned.
Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes.
Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a
boil. Reduce heat cover and simmer until meat is tender, about 45 minutes.
Add succotash, salt and pepper. Cook until heated through.
Serve over rice or noodles.
This is from one of my MIL's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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