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| 1/4 Tasse | oil |
| 2 | parsnips diced |
| 2 | Stalks celery diced |
| 1 | Onion chopped |
| 29 x ca. 30 g | Can crushed tomatoes |
| 3/4 Tasse | beef broth |
| 1/2 Teelöffel | thyme crushed |
| 1/4 Teelöffel | salt |
| 2 x ca. 450 g | Chuck stew meat |
| 2 | Turnips, dices |
| 1 | Carrot diced |
| 2 | cloves garlic minced |
| 3/4 Tasse | red wine |
| 1/4 Teelöffel | rosemary crushed |
| 11 x ca. 30 g | Pkg frozen succotash |
| 1/8 Teelöffel | pepper |
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In a large saucepan, heat oil over medium high heat. Coat the beef chunks with flour then add to the oil and cook, turning, until browned. Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes. Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 45 minutes. Add succotash, salt and pepper. Cook until heated through.
Serve over rice or noodles.
This is from one of my Mil's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
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