November 21, 2017
Comfort Food, Dinner, Soups/Stews,
Beef, Stewing Beef, Vegetables, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Fall/Autumn, Sunday Dinner, Winter, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Kosher Meat more
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Put all together and simmer for about an hour until veggies are cooked
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This is very good with a wonderful flavor. I did change up the amounts a bit and used bigger pieces in my stew and also cooked it about 2 hours to make up for the larger pieces. My beef broth only had 4 cups so I added 2 cups water, which I don't think was necessary in the end as I think 4 cups would have been plenty. As there is no thickening agent the stew is a bit watery and cutting the broth down to 4 cups probably would have helped with that or adding some cornstarch or flour to thicken it up a bit. Served with rye bread for a wonderful simple supper. Thanks for sharing!