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Vegetable beef stew


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  • 1 tblsp canola oil
  • 12 oz beef stew meat cut into 1 inch cubes
  • 4 14 oz cans of beef broth
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teas dried basil or oregeno
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 cup frozen mixed vegetables
  • 1 14.5 can of diced tomatoes
  • 1 cup parsnip cut into 1 inch cubes
  • 2/3 cup quick cooking barley



Step 1

Heat oil in a large pot over medium heat Add meat and cook until brown.
Stir in broth, onion, celery, oregano, garlic, pepper and bay leaf

Bring to boil
reduce heat
cover and let simmer for an hour and a half
stir in frozen vegetables, tomatoes with juice and parsnips and barley. return to boil and simmer another half hour or until parsnips are tender


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