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Vegetable Beef Stew


16 ounces beef stew trimmed of fat, cut into 16 to
20 small cubes
1/4 cup flour
salt and pepper
1 tablespoon canola oil
1 small onion, chopped
1 bay leaf
2 carrots, peeled and cut into coins, about 1 cup
2 small all-purpose potatoes, ( about 1 1/2 cup
when peeled and chopped )
1 cup frozen green peas, thawed or 1 cup chopped
green beans, fresh or frozen


1. Preheat oven to 350' F. Place the meat and flour in a plastic bag,
season with salt and pepper and shake until the meat is coated.
Heat the oil in a large stew pot. Shake excess flour off the beef
and add to the hot oil and brown on all sides for about 3 minutes.

2. Pour enough water into the pot ( about 2 cups ) to cover the
beef by at least 1 inch. Add the onion and bay leaf. Bring to a
boil, then remove from heat and cover. Transfer to the hot oven
and bake for at least two hours.

3. Check every half hour, add more water , about 1/2 cup at a time if
the liquid cooks away. 15 minutes before serve, peel and chop the
potatoes into 1/2 inch cubes. Add to the pot along with the carrots.
Cook for 15 minutes or until potatoes and carrots are tender but not

4. Add peas or green beans 5 minutes before you serve, and continue
to cook until they are hot and tender. Remove from the oven and serve hot.


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