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Beef-Wine Stew




Parsley Dumplings


  1. Salt and pepper meat; then slowly brown in bacon drippings on top of stove. Add chopped onions and minced garlic; let brown. Pour bouillon over meat, scraping sides and bottom to get browned bits.
  2. Transfer meat and gravy to a Dutch oven or casserole. Add wine, bay leaf and quartered onion. Put in 350 degrees F oven and bake, covered, for 45 minutes.
  3. Add carrots and potatoes. Sprinkle with salt and pepper and baste with gravy. Continue to cook for 1 to 1 1/2 hours or until vegetables and meat are tender. If gravy is too thin, thicken with flour and water paste.
  4. Remove bay leaf.

Yields 4 to 6 servings.


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