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Brown Stew and Noodles

RG

Ingredients

  • 1 1/2 pounds stew beef, cubed
  • 2 tablespoons Crisco
  • 1 large apple, pared and shredded
  • 1/2 cup carrots, shredded
  • 1/2 cup water
  • 1/2 onion, sliced
  • 1 clove garlic, minced
  • 2 beef bouillon cubes, minced
  • 4 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/4 teaspoon Kitchen Bouquet
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Instructions

  1. Brown meat in Crisco; drain. Add apple, carrots, onion, 1/2 cup water, salt, pepper, garlic and bouillon cube. Place in saucepan; bring to boil. Simmer for about 2 hours.
  2. Combine cornstarch with 1/4 cup cold water and Kitchen Bouquet; add to meat mixture. Stir until thick, and serve over hot noodles.



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