• Ingredients:

    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.