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Beef Stew


      1/4 cup oil
      2 pounds stew meat
      1/2 cup flour
      2 parsnips, diced
      2 stalks celery, diced
      1 onion, chopped
      2 turnips, diced
      1 carrot, diced
      2 garlic cloves, minced
      1 28 oz. can crushed tomatoes
      3/4 cup beef broth
      3/4 cup red wine
      1/2 teaspoon thyme, crushed
      1/4 teaspoon salt
      1/8 teaspoon pepper


    In a large saucepan, heat oil over medium high heat. Dredge the beef in flour then add  to the oil and sauté until browned. Remove and set aside. Add all the veggies, including  the garlic, to saucepan and sauté 5 minutes. Return beef to saucepan. Add tomatoes,  broth, wine and seasonings. Bring to a boil. Reduce heat cover and simmer until meat is  tender, about 60 minutes. Add additional salt and pepper to taste. Cook until heated  through.

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