Savory Winter Beef Stew

• 1 1/2-2 pounds Beef chuck cut into 2" cubes
• 1 Turnip, peeled and cubed or quartered
• Parsnip, peeled & cubed or quartered
• 1 Onion, peeled and cubed
• 4-5 Small red-skinned potatoes washed & quartered
• 1 Leek cut into 1" pieces
• 3-4 Carrots, peeled and cut into 1" pieces
• 2 Cloves garlic, peeled and diced
• 1 Small green bell pepper, seeded and cut into 2" cubes
• 1 Red pepper, seeded & cut into 1" cubes
• 1 Small jalapeno pepper, seeded, deveined & minced
• 38 ounces Can of diced tomatoes seasoned with basil, garlic & oregano
• 1 Can Cream of Tomato soup, optional ( in homage to Peg Bracken's original recipe)
• Salt & freshly ground pepper to taste
• 2 tablespoons Cilantro or parsley finely chopped
• Chicken broth, low salt or homemade, as needed

1. Preheat oven to 275 degrees. In heavy, large casserole pot & brown meat in olive or vegetable oil until crusty brown.
2. Add all root vegetables, onions, peppers, leek and carrots. Mix to blend vegetables with meat.
3. Add garlic, salt and pepper, cilantro, can of diced tomatoes with juice, tomato soup and enough chicken broth to cover all ingredients.
4. Cover tightly and put in preheated oven. Let stew cook away, while you relax, read a good book, take a bubble bath and enjoy the savory aromas wafting from the kitchen. Check the stew after 3 hours to see if more broth is needed. Continue to cook another few hours or until you are ready to serve dinner.
5. Serve with a crusty French bread and mixed green salad

cubes, onion, potatoes, carrots, garlic, green bell pepper, red pepper, jalapeno pepper, tomatoes, cream of tomato soup, salt, cilantro, chicken broth

Taken from food52.com/recipes/3005-savory-winter-beef-stew (may not work)