August 20, 2017
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beans, Beef, Stewing Beef, Beans (String), Budget-Friendly, Entertaining, Fall/Autumn, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Kosher Meat more
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"A good way to make use of celery, carrots, onions, and mushrooms."
Bring tomato juice and water to a boil in heavy saucepan. Add the parsley, garlic, and the browned beef.
Cover and simmer 2 hours.
Wash beans and slice diagonally into 1" pieces.
In large skillet, sauté onion and optional carrots, mushrooms, potato and celery with margarine until golden.
Add meat (reserving the sauce), season with salt and other seasonings, and simmer 10 minutes more.
Add all the sauce from the meat, cover and cook over low heat a few minutes to heat through.
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