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.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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