Instructions: In a 5 quart Dutch oven, heat oil and butter. Add onion and saute. 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.

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