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This recipe for BEEF STEW, by , is from Our Family Cookbook, 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!

Sharon Stevens


2 lbs beef stew meat, cut inot bite-sized pieces
1 tsp salt
1 tsp pepper
1 med onion, chopped
2 celery ribs, sliced
2 c baby carrots
4-5 small red potatoes, cut into bite sized pieces
1- 6 oz can tomato paste
32 oz beef broth
2 tbsp Worcestershire sauce
2-3 galic cloves, minced
1 tbsp dried parsley
1 tbsp oregano
1/4 c flour
1/4 c water
1 c frozed peas
1 c rozen corn

Combine all ingredients except flour, water peas & corn in gallon sized ziplock bag. Seal & place in freezer. (or continue with below instructions.*)
When ready to use, thaw in fridge for 24 hours. Empty thawed contents into crock-pot and *cook on low for 10 hours or high for 6-7 hours. About 30 min before serving, mix the flour and water together, and pour into crock-pot. Mix well. Add in frozen corn & peas. Cover and continue cooking for 30 minutes.

Personal Notes:
Personal Notes:
From Sherry Stevens - This works great for make ahead meals.




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