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Beef Stew/Crockpot

Ingredients
2 1/2poundstew beef, cut in 2 inch cubes
8eachcarrots, cut diagonally in 2 inch pieces
3eachidaho potatoes, chunked
2eachonions (spanish or vidalia)
1eachitalian stewed tomatoes (14-1/2 oz can)
2tablespoonflour
1seasoned pepper, to taste
1/4teaspoonthyme
1/4teaspoonbasil
1/4teaspoonoregano
1tablespoonworcestershire sauce

Directions:

Place half of veggies in the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of veggies and top with the stewed tomatoes and their juice. Sprinkle with worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. Serve with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.




 

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