Mom's Best Beef Stew
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Ingredients
2 lbs stewing beef
1 onion, chopped
2-3 garlic cloves, minced
2 T. olive oil
1 ½ tsp salt
½ tsp pepper
½ tsp oregano
1 T. Worcestershire sauce
dash allspice or cloves
3 T. wine vinegar
14.5 oz can diced tomatoes
8 oz can tomato sauce
2 bay leaves
4 medium potatoes, cutup
1 small bag carrots, cutup
1 - 1 ½ cups of frozen peas
1 onion, chopped
2-3 garlic cloves, minced
2 T. olive oil
1 ½ tsp salt
½ tsp pepper
½ tsp oregano
1 T. Worcestershire sauce
dash allspice or cloves
3 T. wine vinegar
14.5 oz can diced tomatoes
8 oz can tomato sauce
2 bay leaves
4 medium potatoes, cutup
1 small bag carrots, cutup
1 - 1 ½ cups of frozen peas
Cooking Instructions
Preheat (medium-high heat) dutch oven on stove top. Add olive oil, onion, and garlic. Stir until softened. Add meat, cover and stir occasionally until browned. Add remaining ingredients except carrots, potatoes, and peas. Bring to boil. Stir and reduce heat to low. Cover and simmer for about 45 minutes, stirring occasionally. Add potatoes and carrots. Cover and simmer for 25 minutes, stirring occasionally. Add peas about 15 before serving. Remove bay leaves before serving. Serve with warm biscuits.
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