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Rogene's County Stew

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“This recipe is better the longer it cooks and great for leftovers, but it does absorb a lot of juices and becomes thick. Simply add more broth and adjust the seasonings if you like”
READY IN:
17mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a 5 qt dutch oven over medium heat, melt butter.
  2. Saute onion and beef, cooking until onions are soft and the meat is brown.
  3. Add carrots, potatoes, celery, salt, pepper, Italian seasonings, garlic powder and chicken broth.
  4. Bring to a boil; cover reduce heat and simmer about 2 hours or until meat is very tender.
  5. Add pasta and corn; cook 10 minutes or until pasta is tender.
  6. Ladle soup into bowls and garnish with Parmesan cheese if desired.

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