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The Best Slow Cooked Beef Stew Recipe

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This recipe for The Best Slow Cooked Beef Stew, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Litchfield Medical Clinic Cookbook - Ann Leitch
Added: Thursday, October 30, 2008


2 1/2 lb. lean beef stew meat cut into 1 in. chunks
12 oz. baby carrots
3 large red potatoes cut into 1 in. cubes
2 medium turnips, peeled and cut into 3/4 in. cubes
4 small onions, peeled and cut into quarters
3 cloves minced garlic
1 tsp. celery seeds
1 tsp. dried thyme
1 tsp. salt
1 tsp. coarse black pepper
2 c. V-8 juice
1 c. dry red wine
1 tbsp. Dijon mustard
2 tbsp. light brown sugar
3 1/2 tbsp. tapioca

Place all meat and vegetables in large bowl. Mix all liquids and seasonings. Stir into meat mixture, stirring well. Transfer to a large Dutch oven or casserole. Cover and cook at 275 for 5 hours without peeking or disturbing.




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