2 pounds cubed beef chuck or country ribs
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 tablespoon oil or bacon fat
2 tablespoons sherry or wine
2 cups sliced carrots (3-4 carrots)
2 cups diced onion (1 large)
1 cup sliced celery (2 stalks)
1 medium potato, cubed
1 turnip, peeled and cubed (or an additional potato)
2 large cloves garlic, minced
1 teaspoon thyme
1 teaspoon tarragon
1 bay leaf
6-8 cups beef broth or water
1 cup green beans, cut into 1" lengths (fresh or frozen)
Toss the cubed meat with the flour, salt, and pepper. Brown it in the bacon fat over medium-high heat in a large pot. Remove as it is browned.
Deglaze the pot with sherry, scraping up all the brown bits. If you need to add some water to get everything loose, add a couple more tablespoons.
Add the carrots, onion and celery. Soften briefly in the fat.
Add all other ingredients except green beans and bring to boil. Simmer 1 hour uncovered or until vegetables and meat are very tender.
Add green beans and simmer, covered, another 15 minutes.