Beef Stew - cooking recipe
Ingredients
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2 lb. beef chuck, cubed
3 Tbsp. all-purpose flour
3 Tbsp. shortening or oil
salt and pepper
6 c. water
6 to 12 small white onions
6 carrots, cut in chunks
6 medium potatoes, quartered
1/2 c. green peas, cooked
Preparation
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Dredge meat with flour and brown on all sides in shortening in Dutch oven pot.
Add 2 teaspoons salt, the pepper and water. Bring to boil; cover and simmer for 1 1/2 hours until meat is almost tender.
Add rest of ingredients except peas and simmer for 45 minutes or until vegetables are tender.
Season and sprinkle with peas.
Makes 6 servings.
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