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This recipe transforms leftover cooked roast beef into a homey stew.—Valerie Cook, Hubbard, Iowa
This recipe is:
Nutritional Facts 1-1/2 cups equals 301 calories, 12 g fat (3 g saturated fat), 71 mg cholesterol, 1,421 mg sodium, 19 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Quick Beef Stew in
May/June 1992, p35
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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