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Last updated 6/12/2012 1:12:17 AM. Recipe ID 40156. Report a problem with this recipe.
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      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 sauté. 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 300° for 30
  minutes. Add remaining ingredients, cover and continue baking for 30
  minutes longer, stirring once.  Yield: 6 to 8 servings.
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 40156 (Apr 03, 2005)

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