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Beef Stew

  • 2 or 3 pounds of clean beef
  • water
  • small lump of butter
  • 1 tablespoonful of flour
  • vegetables or dumplings can be added
Take two or three pounds of clean beef or the remnants of a roast, cut into small pieces, put in a stew pan, cover with water and boil until tender, add a small lump of butter and thicken with a tablespoonful of flour mixed smooth with a little cold water. Some prefer a few vegetables boiled with the meat, or a few dumplings make a nice addition.
Submitted by Cassyjean - Torrington, CT Sep 22, 2009 15 min 30 min 45 min

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