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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. chuck roast (cut into bite size pieces, 1-2 inch)
- 3 Tbsp. flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 3 Tbsp. butter
- 3 Tbsp. olive oil
- 1 Tbsp. garlic (minced)
- 1 onion (chopped, one small onion or half of a large onion)
- 3 carrots (peeled and cut into bite size pieces, 1 inch)
- 2 celery stalks (cut into bite size pieces)
- 1 lb. potatoes (peeled and cut into bite size pieces)
- 3 cups beef broth
- 1/4 cup tomato paste
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. rosemary
- 1 bay leaf
- 1 cup peas
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 3 lb. chuck roast (or your favorite stew meat cut into bite size pieces, about 1 to 2 inches)
- 3 Tbsp. flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 3 Tbsp. butter
- 3 Tbsp. olive oil
- 1 Tbsp. garlic (minced)
- 1 onion (chopped, one small onion or half of a large onion)
- 3 carrots (peeled and cut into bite size pieces, 1 inch)
- 2 celery stalks (cut into bite size pieces)
- 1 lb. potatoes (peeled and cut into bite size pieces)
- 3 cups beef broth
- 1/4 cup tomato paste
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. rosemary
- 1 bay leaf
- 1 cup peas
- 2 Tbsp. cornstarch
- 2 Tbsp. water
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