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Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. It's great for what I call a "one-pot" meal.
Nutritional Facts 1 serving (1 each) equals 270 calories, 16 g fat (8 g saturated fat), 91 mg cholesterol, 1,000 mg sodium, 8 g carbohydrate, 2 g fiber, 23 g protein.
Originally published as Beef and Onion Stew in Country Extra January 1994, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 09, 2013 by pinksuitcases
Yummy. I doubled the "sauce" ingredients and added a bunch of fresh green beans to the pot just before simmering. I didn't have lemon pepper, so I just left it out. Still delicious!
Reviewed on Jan. 19, 2011 by carolanne1210
I followed this precisely by ingredients, but after browning the beef and onions, I threw it into a crockpot for 4 hours. Very good, but My husband and I both thought the thyme was a bit heavy. I'll be trying this again, but without- or with much less- thyme.
Reviewed on Nov. 15, 2010 by kmstrope
I loved this flavorful recipe! I added a small package of frozen spinach during the cooking time and the end result tastes wonderful! Served over noodles with warm slices of french bread... this meal is simply fantastic.
Reviewed on Mar. 01, 2010 by barbk418
Turned out delicious. The meat was extremely tender but didn't fall apart. Zesty flavor that even my fussy kids loved. For pepper lovers, it would be excellent with green pepper.
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