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Slow Cooker Beef Stew by Spice Islands®

Reviewed: Nov. 18, 2012
Delicious... even better when I reheated it the second day. I didn't use wine-- I used water. I didn't have any rosemary on hand so I didn't bother with that either. I did slow cook it with three bay leaves instead of one, and took 2 of them out midway through cooking. I also couldn't locate a bag of frozen stew vegetables, so I chopped up 4 peeled small russet potatoes, 4 medium stalks of celery, 3 medium-large peeled carrots, and 3/4 of a large yellow onion diced. I slow-cooked on high for 5 hours and low for about 2. Perfect for eating with a nice cornbread!
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