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A sweet sauce enhances the beef and vegetables in this hearty stew from Karlene Endicott of Greenwood, California. “I got the recipe from a neighbor over 38 years ago, and it’s still my husband’s favorite,” she writes.
Nutritional Analysis: 1-1/2 cups equals 371 calories, 4 g fat (1 g saturated fat), 64 mg cholesterol, 1,689 mg sodium, 51 g carbohydrate, 6 g fiber, 32 g protein.
Originally published as Hearty Skillet Stew in Cooking for 2 Fall 2005, p23
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Dec. 15, 2011 by lillybow
I used hamburger, added mushrooms, and used only 1 Tblsp sugar. one kid liked it, one kid didn't. I liked it, nice change from tomato based stews.
Reviewed on Nov. 27, 2009 by Carrie Lynn
The only think I did different was to put the cabbage in towards the end of the cooking so that it wouldn't get too soft. We prefer our cabbage with a little bit left to it. It was surprising how incredible it was. Addition of pepper helps too, otherwise its quite sweet.
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