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  Classic Beef Stew
   Beef
   Kate
   2/27/2008
Ingredients:
1 T vegetable oil
2 pounds stewing beef, trimmed of fat & cut into 1-inch cubes & patted dry
2 large onions, finely chopped
4 stalks celery, diced
2 large carrots, peeled & diced
2 garlic cloves, minced
1 tsp dried thyme leaves
1 tsp salt
1/2 tsp cracked peppercorns
1/4 cup flour
1 cup beef stock
1/2 cup dry red wine or additinal beef stock
2 bay leaves
finely chopped parsley
Instructions:
1. In a skillet, heat oil over medium-high heat for 30 seconds. Add beef, in batches, and cook, stirring, adding a bit more oil if necessary, until lightly browned, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.

2. Reduce heat to medium. Add onions, celery & carrrots & cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, thyme, salt, & peppercorns & cook, stirring, for 1 minute. Add stock & wine & cook, stirring until thickened. Add bay leaves.

3. Transfer mixture to slow cooker stoneware & stir thoroughly to combine ingredients. Cover & cook on low for 8 to 10 hours or on High for 4 to 5 hours, until beef is very tender. Discard bay leaves. Just before serving garnish liberally with parsley.

Serves 6
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