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Vintner’s Beef Stew Recipe

1 1/2 pounds
1 teaspoon
1/4 teaspoon
2 tablespoons
1 cup
2 beef
1 teaspoon
1/2 teaspoon
1 – 16 ounce can
1 – 8 ounce can
1 – 8 ounce can
1 tablespoon
2 cups fresh
1/2 cup
stew meat
salt
pepper
oil
water
bouillon cubes
onion powder
garlic powder
whole potatoes, drained
small whole onions, drained
sliced carrots, drained
cornstarch
mushrooms, sliced
white wine

Stove Temp: low
Recipe Cooking Time: 1 1/2 to 2 hours
Pan Type: large pot


Heat the oil in pot.
Add the meat and brown.
Add, the water, wine and beef cubes.
Cover and simmer for the allotted time or until meat is tender.
Add drained vegetables.
Blend the cornstarch with the tomato sauce and stir into stew. Cook while stirring gently until mixture thickens.
Add mushrooms and simmer 5 to 7 minutes until mushrooms are tender.
Serve with your favorite warm bread.

Recipe Serves: about 6


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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