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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Dutch Meats, Stews, Vegetables 6 Servings

INGREDIENTS

3 lb Boneless beef stew meat
fat trimmed
2 Large onions, chopped
2 Cloves garlic, minced
1 T Worcestershire sauce
1/3 c Dry red wine
1/3 c All purpose flour
2 T Sugar
1 t Dried thyme
1/4 t Black pepper
1 qt Regular strength beef broth
1 Bottle or can, 12 oz beer
2 Large russet potatoes
peeled and cut into 1
1/2"
chunks
4 Large carrots, sliced 1/2"
thick
2 c Coarsley chopped cabbage
1 c Coarsley chopped celery
2 Dried bay leaves
Salt

INSTRUCTIONS

In a 6-8 quart pan or Dutch oven, combine beef, onions, garlic and
Worcestershire. Cover and cook over medium-high heat for 30 minutes.
Uncover and stir often until liquid evaporates and it's residue turns
dark brown. Add wine and stir to release browned bits. Smoothly mix
flour, sugar, thyme and pepper with one cup of the broth. Add to beef
along with the remaining broth. Add beer, potatoes, carrots, cabbage,
celery and bay. Adjust heat to maintain a simmer. Cover and simmer
until meat is very tender when pierced. Season to taste with salt.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1068
Calories From Fat: 638
Total Fat: 70.6g
Cholesterol: 212mg
Sodium: 262.6mg
Potassium: 1297.9mg
Carbohydrates: 43.1g
Fiber: 4.8g
Sugar: 9.9g
Protein: 57.1g


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