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Angel's Old Fashioned Beef Stew

Reviewed: Aug. 1, 2011
I fixed this last night, and made some of my own changes. I ALWAYS add mustard to a beef that I am going to brown first just because it is a meat tenderizer. Then I roll it in the seasoned flour and turned it on high to brown. NEVER NEVER would I add potatoes until the last 20-30 min. because I want a potatoe to stand on it's own and not be mush. It's like making a cake, why would you just add water when water has no flavor? you add milk. The potatoes have no flavor because they have turned to mush. I also added a can of peas at the end. This is a recipe that has potential, but you just have to play with it and make it your own. Happy cooking everybody!
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