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Ron Lutz II | all galleries >> What're We Having? >> Soups & Stews > Hearty Beef Stew
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19-OCT-2008 Ron Lutz II

Hearty Beef Stew

2# Beef - cut into cubes
1/3 Cup All-purpose Flour
1/2 Tspn Seasoned Salt
1/2 Tspn Ground Black Pepper
2 Tbspns Peanut Oil
2 Cloves Garlic - minced
2 Bay Leaves
1 Tspn Paprika
1 Tbspn Worcestershire Sauce
1 Onion - chopped
1- 1/2 Cups Beef Broth
3 Red Potatoes - chopped
4 Carrots - chopped
1 Celery Stock - chopped
1 packet McCormick's Beef Stew Seasoning
1/2 Cup Dry Red Wine

Combine the flour with the seasoned salt & pepper and place into a gallon sized zip top bag. Shake the beef in the bag

until well coated. Heat the oil in sauté pan and brown the meat. Add the onion and sauté until softened. Transfer both to

a slow cooker.

Combine the beef broth with Worcestershire sauce and the wine. Pour into the hot skillet and deglaze the pan with a whisk.

Pour this into the cooker. Stir in the garlic, bay leaf, paprika, potatoes, carrots and celery as well as the McCormick's


Cover and cook on low for 10 to 12 hours or on high for 4 to 6.

Canon EOS 40D ,Canon EF 35mm f/1.4L USM
1/50s f/1.8 at 35.0mm iso400 full exif

other sizes: small medium original auto
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