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Mardi Gras Beef Stew Recipe

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This recipe for Mardi Gras Beef Stew, by , is from Cooking with Mimi Duncan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Bradshaw Duncan

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Stew Beef
6 0z. tomato juice*
1 c. baby carrots, sliced lengthwise
package brown gravy mix, prepared
Penzeys Spices-
1 t. French Thyme
1 t. Hungarian Style Sweet Paprika
Salt and Pepper
2 t. Gravy Master
Rice, cooked
Canola spray
Sauteed Red Onions, optional
Serve with Tabasco Sauce, optional

Directions:
Directions:
Spray or rub canola oil on to slow cooker.
Spray or pour a tablespoon of Canola oil in medium sized fry pan heating to medium high heat and sear chunks of beef that you salt and peppered. When golden brown add to slow cooker with tomato juice, gravy, 1 t. French Thyme, 1 t. Hungarian Style
Sweet Paprika, 2 t. Gravy Master Browning Sauce. Stir. Add in baby carrots. Stir. At this point if you have to add a little hot water -do. Cover and cook on high 3- 4 hours. Serve over hot rice with sauteed onions. Pass the Tabasco sauce.

6 oz. tomato juice*- substitute 3 or 4 juicy tomatoes chopped up.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
4 hours+
Personal Notes:
Personal Notes:
I forgot it was Mardi Gras-Fat Tuesday when I defrosted the stew beef. Hence the title.

 

 

 

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