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| 1 Esslöffel | Chefway oil |
| 1 Esslöffel | butter |
| 2 Esslöffel | onion minced |
| 2 1/2 | (up to) |
| 3 x ca. 450 g | Chuck roast; cubed |
| 1 Teelöffel | garlic minced |
| 1/2 Tasse | vermouth dry |
| 1 Tasse | beef broth |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 6 mittel | Carrots sliced |
| 1 Esslöffel | Canned chopped green chilies |
| 3 mittel | Yellow squash; cubed |
| 1 Packung | (10-oz) frozen green beans; partially thawed |
| 5 | tomatoes canned |
| 4 klein | Frozen ears of corn |
| 1 Tasse | beef broth |
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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 300 ° 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: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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