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This stew has been tops in our home for years. The aroma as it bakes makes everyone's mouth water and the gravy is divine on mashed potatoes.—Gertie Brooks, Almost, Michigan
Originally published as Candlelight Stew in
July/August 2000, p60
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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