Servings: 16 to 24 servings
Prep. Time: :15
Total Time: 3:15
Ingredients:
8 lb. lean, boneless beef chuck or stew meat, cubed
12 potatoes, chopped
12 md. carrots, chopped
8 stalks celery, chopped
4 cups frozen peas
4 cups frozen green beans
4 yellow onions, peeled and diced
1/2 cup flour
4 cups tomato paste
4 cups beef broth
4 cups burgandy wine
1 tbsp. seasoned salt
2 tsp. black pepper
2 tsp. thyme
2 tsp. cayenne pepper
2 tsp. ground mustard
2 tsp. curry powder
2 tsp. chopped garlic
2 tsp. marjoram
2 tsp. parsley
2 tsp. monosodium glutamate
2 tsp. worcestershire sauce
2 bay leaves
Directions:
Combine onions in pot with tomato paste, beef broth, wine and all seasonings except flour. Brown beef in pan, add to mixture. Cover pot, stew for 1 hour until beef cubes are tender. Add flour, chopped and frozen vegetables to pot, stew another 2 hours.
Date:2009-06-26 
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