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Winter Beef Stew

This recipe will give you a good idea of exactly how I cook–a haphazard handful of this and a good splash of that. I start with a recipe in a book, but by the time I’m halfway through the list of ingredients, it’s pretty much unrecognizable from its original version. I don’t like this, or I need to double that, or I really think it might need this…you get the idea.

Anyway, this experiment turned out fairly well. So here it is.

approx 1 and 1/2 lbs stew beef, cubed
4 cans beef broth
4 cans cream of mushroom soup
1 bag diced potatoes w/onion
approx 1 cup shredded carrots (a good handful)
1 stalk celery, diced finely
2 cans french-cut green beans, drained
liberal splash of worcestershire sauce

Mix all ingredients except potatoes together in a crock pot and simmer overnight on low, or around 7 hours. The next morning, boil potatoes separately until cooked, then add to crock-pot. Cook on low for another hour, until all ingredients are well-incorporated, and then serve.
This makes a HUGE crockpot–you can easily halve the recipe.

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