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Margaret's Old-Timey Beef Stew

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“This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.”
READY IN:
3hrs 20mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the beef, in small batches, in oil.
  2. Return browned beef to the pot.
  3. Add the next 11 ingredients and bring to a boil.
  4. Cover, lower heat and simmer for 2 hours.
  5. When meat is almost done, add the carrots, onions, and potatoes.
  6. Cover and cook until vegetables are tender.
  7. If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
  8. Push vegetables and meat to one side of the pan and stir in flour mixture into stew.
  9. Cook and stir until gravey thickens and boils.
  10. Remove bay leaves before serving.

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