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Old Fashioned Beef Stew

1 lb Cubed chuck or bottom round; coated in flour
2 tb Oil
2 lg Chopped onions
6 oz Small button mushrooms
1 lb Cubed potatoes
8 Sliced carrots
2 1/4 c Beef broth
1 c Dry red wine
1 Bay leaf
1/2 ts Thyme
3 Parsnips; quartered
10 oz Brussel sprouts


Brown beef in oil 5-8 minutes in a Dutch oven. Remove and set aside. Add onion to pot and saute 3 minutes. Add mushrooms to onions and saute 2 minutes. Return beef to pot and add the following: potatoes, carrots, beef broth, wine, bay leaf, and thyme. Bring to a boil, reduce heat, cover and simmer 1 hour. Add the parsnips and cook 15 minutes. Add the brussel sprouts and cook for the last 15 minutes.


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