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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: 1. Beef should be cut into small cubes. Lightly coat in flour and brown in cast iron skillet with a small amount of vegetable oil.
2. Cut potatoes into medium pieces, and carrots into slices. Roughly mince the onion. Make sure the side of the potato and carrot slices are equal (helps to make sure they are cooked the same).
3. Put beef in crock pot with potatoes, carrots and onion. Add 1 cup beef broth (from bullion and water mixed) and vinegar and spices. Mix well and put on low heat. Cook for 8 hours for some really good stew, though you can get away with 5 or 6 hours if need be. Serve with a loaf of Italian bread or some other bread for dipping.
Ingredients:
1 Pound(s) beef stew meat
3 potato, baking
1 onion, white
3 carrot
1/2 Pound(s) green beans
2 Bunch(s) parsley
1 Ounce(s) red wine vinegar
1 27/625 Ounce(s) paprika
3 bay leaves
1 beef bouillon
1 Cup(s) water |
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