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Categories:Viewed: 80 - Published at: 7 years ago
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon rosemary, crushed
- 1/4 teaspoon pepper
- 4 lbs chuck roast
- 1 (10 1/2 ounce) can beef broth
- 2 -3 medium turnips, peeled and quartered (about 1 1/4 pounds white turnips)
- 4 -6 small carrots, cut into 2-inch lengths
- 8 small onions
- 1/4 cup parsley
Method
- Brown Beef on all sides in fat in a large heavy pan.
- Pour in beef broth.
- Cover; cook over low heat for 2 hours and 30 minute.
- Add salt, pepper, rosemary, carrots, turnips, and onions.
- Cover; cook for 1 hour longer or until beef and vegetables are done.
- Remove beef and vegetables to a heated platter.
- Blend 1/4 cup water with flour ; stir mixture slowly into the pan juices.
- Cook stirring constantly.
- Stir until thickened.
- Season with additional salt and pepper.
