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1/4 cup vegetable oil
1 (4 pound) boneless beef chuck roast
1 cup chopped onion
1 cup sliced celery
2 cloves garlic, minced or pressed
3 cups beef bouillon
1/4 cup catsup
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
6 medium potatoes, peeled and quartered
4 carrots, peeled and cut into 2
inch pieces
1/2 pound green beans
1/4 cup cornstarch
1/4 cup water

In Dutch oven heat oil over medium heat. Add meat; brown on all sides. Add onion, celery, garlic, bouillon, catsup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer 2 hours.

Add potatoes and carrots. Cover; simmer 1/2 hour or until meat and vegetables are tender.

Add green beans and simmer 10 minutes longer or until tender

Remove meat and vegetables to platter.
Stir together cornstarch and water until smooth. Add to liquid in Dutch oven.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Serve gravy over meat and vegetables.

Makes about 6 servings.
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