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Beef Stew (Stove-Top)

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“This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.”
READY IN:
2hrs 15mins
YIELD:
4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large pot (I use my 5qt cast iron dutch oven).
  2. Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
  3. Add onions and cook until translucent.
  4. You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
  5. Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
  6. Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
  7. In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
  8. Taste and reseason as necessary; serve with biscuits or crusty homemade bread.

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