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Beef Vegetable Stew
2 1/2 lb Beef stew -- lean cut into 1 in cubes
2 lg Onion -- chopped
2 Cloves garlic -- minced
1/2 c Water
1 ea Beef bouillon cubes -- low-sodium
4 lg Potatoes -- cubed
3 md Carrot -- sliced
2 md Green pepper -- cut 1/2 in. Pieces
2 ea Celery ribs
3 c Rutabaga -- cubed
1 1/2 c Parsnips -- cubed
1 1/2 c Turnip -- cubed
3/4 ts Dried marjoram
1/2 ts Dried savory
1/4 ts Hot pepper sauce
2 tb Cornstarch
3 tb Water
In a dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enoufh of the broth to cover. Bring to a boil. cover and simmer until meat is tender, about 2 hr. Add vegetables, seasonings and remaining broth. Simmer 30 to 45 min or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 min. Yield: 16 servings.
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