June 12, 2016
Comfort Food, Main Dish, Soups/Stews,
Beef, Roast Beef, Beef Chuck, Creole, Easy/Beginner Cooking, Pantry/Shelf, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Canned Tomatoes, Spicy, Kosher Meat more
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"From Wurlitzer centennial cook book 1956. The old timers smoked so they added more salt and pepper to things, add to your taste"
Cook beef for 2 hours until you can shred it.
Add everything but potatoes and Tabasco. Cook 1 more hour.
Then add the rest, cooking until potatoes fall apart and can mash into stew )may need to add more water).
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