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Slow Cooker Ground Beef Stew
October 26, 2014

This is a 5 with these changes: 1 can of Golden Mushroom soup instead od cream of mushroom, used chopped celery instead of celery flakes, 11.5 oz can V8, 1 can diced fire roasted tomatoes because that is what I had, extra garlic clove, 1 tube ea concentrated beef and vegetable broth flavor enhancer plus 2 cups hot water. I also used some chantrelle mushrooms; I would never use canned mushrooms. Yuck. I did use sherry. Did not use potatoes because I wanted to freeze leftovers. I think because I used the Golden mushroom soup it did not come out looking like dog food. I put the peas in about an hr before finished so they still looked bright green. Cooked on high for 4 hrs. Served with buttermilk biscuits and a slaw salad. Yum.

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