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Bucks County Beef Stew

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“From my collection of handwritten recipes 1964.”
READY IN:
2hrs 10mins
SERVES:
6
YIELD:
1 pot of stew
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium heat in dutch oven. Add beef; brown on all sides. Add bouillon cube, salt, bay leaf, and thyme. Add 4 cups of the water. Cover; bring to a boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix cornstarch and 1/2 cup water. Add to stew. Bring to a boil, stirring constantly; boil 1 minute.

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