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Beef Stew IV
December 28, 2006

I've been making this recipe for several years, and it is great as is, but I always tweak recipes because my hubby and I love dishes with lots of flavor. I add cumin, garlic powder, fresh ground pepper, and paprika to the flour before dredging the beef. Instead of shortening, I use butter and olive oil. I also substitute 2 beef bouillion cubes for the salt and add 1/4 C ketchup, 1 tsp oregano, and an extra bay leaf. This is a perfect fall or winter meal with homemade bread...definitely one of my favorite comfort foods! This can easily be made in the crockpot so it can be ready when you come home from work. Just brown the beef before adding to the crockpot, add all the rest of the ingredients, and cook on low for 6 hours. Before serving, add the 1/4 C flour paste and heat on high for 15 min to thicken.

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