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  Beef stew for family or party
 
Yield: 8 Servings
MMM
 
1 cn CRUSHED TOMATOES (16oz.)      2/3 c DRY RED WINE OR WATER
1/2 c BEEF BROTH      1/4 c QUICK COOKING TAPIOCA
1 tb SUGAR      2 ts DRY HERBS YOUR CHOICE
2 ts SALT      2 ea SMALL BAY LEAVES
1/2 ts PEPPER MMMMM---------------------ADD SECOND TO POT--------------------------      3 lb BONELESS CHUCK ROAST MMMMM----------------------ADD THIRD TO POT---------------------------
1 lb CARROTS CUTUP      4 ea RIBS CELERY CUTUP
3 ea MEDIUM ONIONS
 QUARTERED PREHEAT OVEN TO 325 DEG F. IN A LARGE POT COMBINE ALL THE LIQUID AND SPICES. ADD IN 3 LBS. CUBED BEEF (BONELESS CHUCK). ADD ALL VEGETABLES. STIR TO MIX. COOKED COVERED FOR 3 HOURS. STIR TWICE DURING COOKING. DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING. MAKES 8 SERVINGS EACH = 318 CALORIES 39 g PROTEIN 17 g CARBO 10 g FAT 100 mg CHOL 836 mg SODIUM. EACH SERVING = 28.8 % CALORIES FROM FAT. NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES. FOR COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAIN DIJON MUSTARD. ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORE SERVING STIRRING WELL TO MIX IN. FOR PARTY SERVE WITH MASHED POTATOES OR YOUR FAVORITE PASTA.

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