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Beef Stew with Dumplings
Reviews:
January 12, 2006

This recipe is just GREAT....with a few additions. After the onions and garlic cook, I deglaze the pan with red wine. I use beef broth instead of water, and add 1/2 cup of red wine, 2 tbls of worchestershire sauce and a drizzle of balsamic vinegar. I also omit the mushrooms and bump the potatoes up to 3 cups. I add chopped fresh rosemary to the dumpling batter. YUM!

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