Hearty Beef Stew [2-1 2 Hours] Recipe

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Hearty Beef Stew [2-1 2 Hours] Ingredients

1/2 cup Flour
2 tsp Salt
2 lb Boneless Beef Chuck (cubed)
1/8 cup Vegetable Oil
2 1/2 cup Beef Broth
1/2 cup Red Wine
1 1/2 tbsp Tomato Paste
1 tsp Minced Garlic
1 Bay Leaf
1 tsp Tyme
1 tsp Marjoram
8 Carrots (1-1/2 inch pieces)
2 Turnips (1 inch wedges)
1 Large Onion (coarse wedges)
10 Mushrooms (halved)
1 1/2 cup Frozen Green Beans

A Recipe for
Hearty Beef Stew [2-1 2 Hours]

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Hearty Beef Stew [2-1 2 Hours]

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Hearty Beef Stew [2-1 2 Hours] Directions

Mix flour and salt. Coat meat, shaking off excess. Heat oil in a
Dutch oven over meadium-high heat until it looks thin and ripling but
not smoking. Add and brown beef in 2 or 3 batches. Remove to bowl
with slotted spoon. When all beef is browned, pour off any drippings
remaining in pot. Return meat to pot. Stir in beef broth, wine,
tomato paste, garlic and herbs. Bring to a boil. Reduce heat to low.
Cover and simmer 1 hour. Add carrots, turnips and onions. Simmer
covered 45 minutes or until carrots are almost tender. Stir in
mushrooms and green beans. Cover and simmer 45 minutes more until
vegetables and meat are tender, stirring occasionally. Makes 9 cups.

Serves: 8

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Hearty Beef Stew [2-1 2 Hours] Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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