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Beef Stew VI

Reviewed: Jan. 27, 2014
Love reading the comments. Everyone gives it a 5 star rating and then tells about all the changes. For starters, we never use bouillon cubes. I just used water to deglaze the pan and added a shake of Worcestershire sauce. This turned out just fine. Actually, this is pretty much the recipe I use for stew all the time, but I mostly make it with lamb. One can also add parsnips or turnips, if desired. But potatoes, onions, carrots and celery are required at a minimum. I would never add garlic to this. Good with a salad and some fresh baked bread or on noodles.
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