Title: Carbonada
Categories: Meat
Yield: 6 Servings

1 tb Chefway oil
1 tb Butter
2 tb Minced onion
2 1/2 -(up to)
3 lb Chuck roast; cubed
1 ts Minced garlic
1/2 c Dry vermouth
1 c Beef broth
1 ts Salt
1/4 ts Pepper
6 md Carrots; sliced
1 tb Canned chopped green chilies
3 md Yellow squash; cubed
1 pk (10-oz) frozen green beans;
-partially thawed
5 Canned tomatoes
4 sm Frozen ears of corn
1 c Beef broth

In a 5 quart Dutch oven, heat oil and butter. Add onion and saut‚. Add
meat, browning on all sides, and garlic. Add vermouth, beef broth, salt and
pepper. Bring to a boil over high heat. Cover, reduce heat and simmer for
20 minutes. Add carrots, cover and bake at 300ø for 30 minutes. Add
remaining ingredients, cover and continue baking for 30 minutes longer,
stirring once. Yield: 6 to 8 servings.

RUBY HAMPTON (MRS. F. BARNES)

DEWITT, AR

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.