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Meg's Beef Stew Recipe

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This recipe for Meg's Beef Stew, by , is from The Robinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brigid Robinson


2-3 lbs. beef stew meat,
2 large Idaho potatoes,
1/3 cup soy sauce,
1 tsp. salt,
1 tsp. pepper,
1 tsp. paprika,
6 T. flour,
1 12 oz.bag frozen chopped onions or slice onion,
1 can (15 oz.) beef broth,
1 can (15 oz.) tomato sauce

In a Dutch oven pan, put in order- diced potatoes, carrots, celery, meat. Pour soy sauce over the meat. Add salt, pepper, and paprika. Sprinkle flour over that. Onion goes next. Mix together in a separate bowl, beef broth and tomato sauce. Pour over all that. Cover. Slow cook in oven 250-275 all day. The longer it cooks, the better-delicious !




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