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Beef Stew
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Excellent stew with a twist.

Carol Kelley


  • 3 tbsp (45 ml) flour
  • 1-1/2 lbs (.7 kg) beef stew meat
  • 2 tbsp (30 ml). cooking oil
  • 1/2 cup (125 ml) chopped onion
  • 1 clove garlic, minced
  • 1/2 tsp (2 ml) dried thyme
  • 3 cups (700 ml) V8 juice
  • 1 tsp (5 ml) instant beef bouillon granules
  • few dashes bottled hot pepper sauce
  • 2 medium potatoes, peeled and cubed
  • 1-1/2 cups (350 ml) celery
  • 1-1/2 cups (350 ml) of carrots
  • In a plastic bag combine flour and 1 tsp (5 ml) salt
  • Add meat cubes a few at a time shaking to coat.
  • Brown meat in hot oil.
  • Add onion, garlic, and thyme.
  • Stir in V8, bouillon, hot pepper sauce and 1 cup (225 ml) water.
  • Bring to boil, reduce heat.
  • Cover and simmer 1 1/4 hours or until beef is tender.
  • Stir in potatoes, celery and carrots.
  • Cover and cook 30 minutes or until tender.

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