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CATEGORY CUISINE TAG YIELD
Meats Dutch Stews, Chuckwagon 12 Servings

INGREDIENTS

2 lb Beef, cut in cubes the size of the thumb tip
6 md Potatoes (cubed)
6 md Carrots (cubed)
1 md Onion (diced)
Salt to taste
Pepper to taste

INSTRUCTIONS

Brown meat in 8-quart tall Dutch oven, using bacon drippings. Cover
with water and slow simmer approximately 1 hour; add carrots, salt
and pepper; cook 30 minutes more; add potatoes and onions; simmer 45
minutes more, until carrots and potatoes are tender. Makes
approximately 12 servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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