Recipe Preparation Stew meat until tender, add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture. Pour back into stew and let simmer until ready to serve (about 1/2 hour.) Remove cloth bag of spices. Makes 6 servings. Ingredients 2 lb Stewing beef (prime round) 1 lb Small Irish potatoes 1 bn Small carrots 1/4 lb Small onions 2 Fresh tomatoes Assorted spces (thyme, bay Leaves, garlic, etc.,) in Cheesecloth bag 2 1/2 pt Beef stock Salt, to taste Pepper, to taste Accent - MSG Love Making Tips - Soups and stuff | Stews [1] Posted by: n\a | Rating: 0.00 0 give your vote +5 Your comments and suggestions : Your Name: Your Email: Comments:

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