Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Beef chuck; 1-inch cubes |
| 1 tablespoon | Shortening |
| 1 \N | Clove garlic; minced |
| 1 medium | Onion; chopped |
| ½ teaspoon | Salt |
| 1 can | Undiluted tomato soup |
| ¾ cup | Red or white wine |
| ¼ cup | Water |
| ¼ teaspoon | Each: pepper; basil & thyme |
| ½ cup | Catsup |
| 3 \N | Carrots; cut diagonally |
| 1½ cup | Celery; cut diagonally |
| 4 \N | Potatoes; pared, quartered |
| 1 cup | Frozen green beans; optional |
Brown beef lightly in oil. Add garlic & onion; saute until transparent. Add salt, pepper, soup, wine & water. Cover & simmer 30 minutes. Add herbs & catsup. Place vegetables on top of meat; simmer 1-½ hours.
MRS O.L. TOBIASON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .