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Ingredients Jump to Instructions ↓

  1. 1/4 c Oil

  2. 2 Parsnips, diced

  3. 2 Stalks celery, diced

  4. 1 Onion chopped

  5. 1 28 oz can crushed tomatoes

  6. 3/4 c Beef broth

  7. 1/2 ts Thyme, crushed

  8. 1/4 ts Salt

  9. 2 lb Chuck stew meat

  10. 2 Turnips, dices

  11. 1 Carrot, diced

  12. 2 Cloves garlic, minced

  13. 3/4 c Red wine

  14. 1/4 ts Rosemary, crushed

  15. 1 10 oz pkg frozen succotash

  16. 1/8 ts Pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat oil over medium high heat.

  2. Coat the beef chunks with flour then add to the oil and cook, turning, until browned.

  3. Remove and set aside.

  4. Add next 6 ingredients to saucepan; saute 5 minutes.

  5. Return beef to saucepan.

  6. Add tomatoes, and next 5 ingredients.

  7. Bring to a boil.

  8. Reduce heat cover and simmer until meat is tender, about 45 minutes.

  9. Add succotash, salt and pepper.

  10. Cook until heated through.

  11. Serve over rice or noodles.

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