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Beef Stew IV

Reviewed: Sep. 26, 2012
This was the best beef stew recipe I've ever made! I did change a few things though. I actually seasoned my flour with some garlic salt, paprika, onion powder, and black pepper and threw in the beef pieces and shook to coat. I browned it in canola oil since I didn't have shortening. I then added half water and half beef broth. I only used half of the liquid that was originally called for because I didn't want to cook down all of the liquid. Whenn I got ready to do my potatoes and carrots, I added the other half. I also added extra worstershire sauce, 2tbs if done as is (I like lots of flavor and it wasn't overpowering) I ommited the corn, and instead added celery. I didn't need to use extra corn starch or flour, it was plenty thick when finished. I cooked the meat for an hour and a half and the potatoes and carrots 35 minutes,a and lastly the onions and celery an additional 15 minutes. The potatoes were a little over cooked, so you might want to lower the heat or cook for about 20-25 minutes instead.
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