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I've been cooking since I was 10 years old. One day, I plan to own a bed-and-breakfast inn. I look forward to the challenge of cooking for my future guests.
Nutritional Facts 1 serving (1 each) equals 308 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 824 mg sodium, 27 g carbohydrate, 4 g fiber, 25 g protein.
Originally published as Savory Vegetable Beef Stew in Country Extra September 2001, p51
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Reviewed on Sep. 26, 2010 by msdaisey
I was a little disappointed with this. I thoughtmy family would rave about it ,but just said it was good, no "gotta make again"comments
I was a little disappointed with this. I thought
my family would rave about it ,but just said it was good, no "gotta make again"comments
Reviewed on Apr. 29, 2010 by xicota
Fantastic recipe!! There aren't enough stars here to give this recipe the kudos it deserves. I made the stew with no changes, and my family LOVED it! I am actually throwing away my family recipe for stew, because it just cannot compete with this one. This stew is so rich and flavorful! Many thanks!!
Reviewed on Sep. 21, 2008 by livinglife
I loved this recipe!!! It was hit at my last potluck. This was the first time I have ever made a stew. But I will be sure to make this one again. I did make some changes: I used 2 cups of beef broth instead of 2 cups water and beef granules. I also used a 300 gram bag of frozen veggies (for ease of prep)it had peas, carrots, corn and green beans instead of recipes carrots/green pepper. All the colors looked beautiful!! I served this potato dumplings -Yum- real comfort food!
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