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Beef Stew II

Reviewed: Jan. 3, 2006
This recipe is fantastic. . . with a few changes. Some I took from other reviews - I added soy sauce, used beef broth from bouillon cubes instead of water and added cabbage. I also didn't have bay leaves on hand so those were not in the stew. I also found that the stew was too thin for my taste. So halfway through cooking, I took part of the broth and thickened it as if I was making gravy until it reached a texture I preferred. The final result was great. I would definately make it again.
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