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Old-Fashioned Beef Stew

1 pound of cubed chuck or bottom round;
2 tablespoons of Oil
2 large chopped onions
6 ounces of small button mushrooms
1 pound of cubed potatoes
8 Sliced carrots
2 1/4 cups of beef broth
1 cup of dry red wine
1 Bay leaf (I left out)
1/2 teaspoon of thyme
3 Parsnips; quartered
10 ounces of Brussels sprouts

Date: Thu, 20 Jun 1996 15:26:22 -0700 From: Dot & Tim McChesney Brown beef in oil 5-8 minutes in a Dutch oven. Remove and set aside. Add onion to pot and sauté 3 minutes. Add mushrooms to onions and sauté 2 minutes. Return beef to pot and add the following: potatoes, carrots, beef broth, wine, bay leaf, and thyme. Bring to a boil, reduce heat, cover and simmer 1 hour. Add the parsnips and cook 15 minutes. Add the Brussels sprouts and cook for the last 15 minutes. I probably tweaked seasonings and added other seasonings but I did it to taste so I am not sure what I might have put in -- probably garlic - I put garlic in everything - and maybe basil. Anyhow enjoy! Dot EAT-L DIGEST 19 JUNE 1996 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Yields: 4 Servings

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