3 tbsp. olive or vegetable oil
3 lb. lean chuck or round, cut into 1 1/2 to 2 inch cubes
3 tbsp. finely chopped shallots
1 clove garlic, minced
3 tbsp. flour
1 can condensed beef broth
1 (16 oz.) can tomatoes or 1 c. peeled and chopped fresh tomatoes
1 1/2 tsp. salt
1/2 tsp. leaf thyme, crumbled
12 sm. white onions, peeled
4 sm. turnips, pared and quartered
3-4 carrots, pared and cut into 2 inch lengths
12 sm. new potatoes, peeled (1 lb.)
1 (10 oz.) pkg. frozen peas
2 tbsp. chopped parsley

Heat oil in a large kettle or Dutch oven; brown beef, a few pieces at a time. Remove pieces as they brown to a boil. Remove all but 1 tablespoon fat from kettle, add shallots and garlic; saute, stirring often (2 minutes) or until golden brown. Sprinkle flour over shallots; cook over moderate heat stirring. Stir in beef broth and tomato bringing to a boil, stirring constantly to loose browned bits. Stir in salt and thyme. Bring to a boil, lower heat and cover. Simmer 1 hour, skim off fat, if any. Add onions, turnips, carrots, and potatoes to beef pushing them under liquid; cover and simmer 45 minutes longer or until beef and vegetables are tender. Stir in peas and cover; simmer 5-10 minutes longer. Sprinkle with parsley. Taste and add more salt if necessary. Makes 8 servings.