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Country Kitchen
May 7, 2010 Previous Recipe | Next Recipe
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BEEF STEW
1-2-3-4 CAKE
LTíS PEANUT BRITTLE
JOHN 6:12 CASSEROLE "Let nothing be wasted."
TOMATO GRAVY
LTíS CAMP STEW
BROWN AND SERVE BISCUITS
TOASTED PECANS
BEEF STEW

1 medium onion
1 pound beef stew meat
5 medium carrots
1 (14-ounce) can diced tomatoes
5 ribs of celery
1 medium bell pepper
5 medium potatoes
2 tablespoons Worcestershire sauce
Water or beef broth
Salt and pepper (to taste)
1 tablespoon cooking oil (or spray)

Dice vegetables, add salt and pepper, and simmer all vegetables except potatoes in a large, heavy boiler. Cut stew meat into bite-sized pieces, and sautť in cooking oil and Worcestershire sauce until brown. When vegetables are almost done, add potatoes and stew meat and simmer 30 minutes or until done. Serves six.





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