Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Chefway oil |
| 1 tablespoon | Butter |
| 2 tablespoons | Minced onion (up to) |
| 3 pounds | Chuck roast; cubed |
| 1 teaspoon | Minced garlic |
| ½ cup | Dry vermouth |
| 1 cup | Beef broth |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 6 mediums | Carrots; sliced |
| 1 tablespoon | Canned chopped green chilies |
| 3 mediums | Yellow squash; cubed |
| 1 pack | (10-oz) frozen green beans; partially thawed |
| 5 \N | Canned tomatoes |
| 4 smalls | Frozen ears of corn |
| 1 cup | Beef broth |
In a 5 quart Dutch oven, heat oil and butter. Add onion and saut‚. Add meat, browning on all sides, and garlic. Add vermouth, beef broth, salt and pepper. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes. Add carrots, cover and bake at 300ø for 30 minutes. Add remaining ingredients, cover and continue baking for 30 minutes longer, stirring once. Yield: 6 to 8 servings.
RUBY HAMPTON (MRS. F. BARNES)
DEWITT, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .