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This recipe for BEEF STEW, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Monday, July 27, 2009


6 tablespoons oil
3 pounds chuck or rump roast cut into cubes
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic finely chopped
1 can tomatoes
1 cup red wine
2 beef bouillon cubes
1/8 teaspoon thyme leaves
1 bay leaf
6 small potatoes pared
6 medium carrots pared

In Dutch oven, heat oil and brown beef cubes well on all sides. Remove and set aside.

Add chopped onion and green pepper to Dutch oven and sautee until tender, about 8 minutes.

Return beef to pan, or transfer to crock pot for all day cooking.

Add garlic, tomatoes, wine, bouillon cubes, salt, pepper thyme, bay leaf and 2 cups of water.

Bring to boiling. Reduce heat and simmer covered 1 hour 15 minutes. Add vegetables to pot and cook 1 hour longer or until tender. Crock Pot can cook all day on slow.

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