Ingredients
1-1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes1 tablespoon olive oil1 cup finely chopped turnip1/2 finely chopped onion3 cups sliced fresh mushrooms6 garlic cloves, minced1-3/4 cups red wine vinegar1-1/4 cups water1/4 cup tomato paste3 teaspoons sodium-free beef bouillon granules2 teaspoons prepared horseradish1-1/2 teaspoons dried tarragon1/4 teaspoon pepper4 teaspoons cornstarch2 tablespoons cold waterHot cooked noodles, optional
Preparation
In a large nonstick saucepan, brown meat in oil; drain. Remove meat from pan; set aside. In same pan, cook turnip and onion for 3 minutes or until lightly browned. Stir in mushrooms and garlic; cook and stir for 3-4 minutes or until turnips are tender.
In a small bowl, combine the wine or broth, water, tomato paste, bouillon granules, horseradish, tarragon and pepper until smooth. Gradually stir into skillet. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for about 1-1/4 hours or until meat is tender. Uncover; simmer 15 minutes longer.
In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
