Categories: Beef, Soups/stews 
      Yield: 8 servings 
  
    1/4 c  Oil                                 2 lb Chuck stew meat 
      2    Parsnips, diced                     2    Turnips, dices 
      2    Stalks celery, diced                1    Carrot, diced 
      1    Onion chopped                       2    Cloves garlic, minced 
      1    28 oz can crushed tomatoes        3/4 c  Red wine 
    3/4 c  Beef broth                        1/4 ts Rosemary, crushed 
    1/2 ts Thyme, crushed                      1    10 oz pkg frozen succotash 
    1/4 ts Salt                              1/8 ts Pepper 
  
      In a large saucepan, heat oil over medium high heat.  Coat the beef 
  chunks with flour then add to the oil and cook, turning, until browned. 
  Remove and set aside.  Add next 6 ingredients to saucepan; saute 5 minutes. 
  Return beef to saucepan.  Add tomatoes, and next 5 ingredients.  Bring to a 
  boil.  Reduce heat cover and simmer until meat is tender, about 45 minutes. 
  Add succotash, salt and pepper.  Cook until heated through. 
      Serve over rice or noodles. 
   
  This is from one of my MIL's clippings from Women's Day.  Date unknown 
   
  Shared by Robert Rostrup