Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
