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Beef Stew Ro Tel Style

Ingredients
 

2 tbsp all-purpose flour
1 lb beef stew meat, cubed
2 tbsp vegetable oil
3 cup vegetable juice cocktail
1 can ro*tel whole tomatoes and green chi, lies (10 oz)
1/2 cup chopped onion
2 beef bouillon cubes
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried thyme
2 1/4 cup cubed, peeled potatoes
2 cup sliced carrots
1 cup sliced celery




 
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Preparation
 
Place flour in a food storage bag; add meat cubes a few at a time,
shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in
juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a
boil; reduce heat. Cover and simmer 1 to 1 1/4 hours. Add potatoes,
carrots and celery. Cover and simmer an additional 45 minutes or
until tender.

 

 
Servings: 6

 

 

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