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Aunt Neva’s Beef Stew

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Aunt Neva’s Beef Stew

2 tbsp. flour
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. stewing beef, cut into 1-inch cubes
3 carrots, cut into 1-inch pieces
1 1/2 cups cabbage, shredded
1 tsp. salt
1 tbsp. parsley flakes
1 tsp. Worcestershire sauce
1 can tomato soup
1/2 cup dry red wine

Mix flour, salt, and pepper and coat beef cubes. Place vegetables in a crock-pot, top with meat, salt, parsley and Worcestershire sauce. Pour soup and wine over meat and vegetables. Cook on low for 8 hours, or on high for 4 hours.
Edition/Source: 2000 Farmers’ Almanac
Submitted By: Neva Bainbridge
Location: North Fort Myers, Florida

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1 GregCundiff { 11.09.15 at 6:47 am }

I would trade out the cabbage for celery and add potatoes and mushrooms.

2 Nikki { 11.02.14 at 11:17 pm }

Any other vegetables besides carrots? Picture and ingredients don’t seem like they match. Thanks

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