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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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I’ll Take Seconds Beef Stew
Contributed by: Sharon Clanton
  • 1 pound cubed beef stew meat
  • Salt
  • Pepper
  • All purpose flour
  • 2 TBS of extra virgin olive oil
  • 1 onion, chopped
  • 32 ounces beef broth
  • 5 red skinned potatoes, cubed
  • 5 carrots, cubed
  • 16 ounces canned tomato paste
  • 1 TBS Worcestershire sauce
Sprinkle meat with salt and pepper and dredge with flour. Brown meat thoroughly in olive oil in heavy skillet or dutch oven. Add onion and lightly brown. Stir in beef broth, potatoes and carrots. Add tomato paste an Worcestershire sauce.
Cover, bring to a boil. Reduce heat and simmer until meat is tender which will take approximately an hour. Makes 6 servings.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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