Recipe - Savory Beef Stew

One fourth cup Oil
2 Parsnips, minced
2 Stalks celery, minced
1 Onion chopped
1 28 ounce can crushed tomatoes
Three fourths cup Beef broth
One half teaspoon Thyme, crushed
One fourth teaspoon Salt
2 pound Chuck stew meat
2 Turnips, dices
1 Carrot, minced
2 Cloves garlic, minced
Three fourths cup Red wine
One fourth teaspoon Rosemary, crushed
1 10 ounce pkg frozen succotash
1/8 teaspoon 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

Shared by Robert Rostrup

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini