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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beef Stew Recipe

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This recipe for Beef Stew is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# beef chuck roast, cut into about 1 1/2" cubes
6 medium carrots, cut into pieces
1 large onion, cut into pieces
4 (or more) medium potatoes, cut into fourths
2 parsnips, cut into pieces (optional)
2 T minute Tapioca
1 (8 oz) can tomato sauce
1 can beef broth
1 bottle of beer (optional)
2 bay leaves
salt and pepper to taste
Directions:
Directions:
It isn't necessary to brown the beef cubes, but I think it gives a better flavor and color. Before browning the cubes be sure to pat the meat dry with paper towels otherwise the meat won't brown. Combine the beef and remaining ingredients in a heavy covered pan and cook in the oven for 5 hours at 250º.
Personal Notes:
Personal Notes:
I sometimes substitute beer for the tomato sauce.

 

 

 

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