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Print this Recipe    Beef Stew 38

Hearty Beef Stew

4 slices bacon
2 pounds boneless beef chuck or round steak, cut in 1 inch cubes
1 large clove garlic, minced
1 envelope Lipton onion soup mix
2 1/2 cups water
1 tablespoon red wine vinegar

In a Dutch oven or 6 quart saucepan, brown the bacon until crisp.
Remove the bacon, drain, crumble, and set aside. Reserve 1 tablespoon
drippings.

Brown the beef in two batches in the reserved drippings. Remove
and set aside. Add the garlic to the drippings and cook over medium
heat, stirring frequently, 30 seconds.

Return the beef to the Dutch oven. Add the onion soup mix blended
with the water. Bring to a boil over high heat. Reduce the heat to
low and simmer, covered, stirring occasionally, 1 1/4 hours or
until the beef is tender.

Skim the fat, if necessary. Stir in the vinegar and sprinkle with
the bacon. Ladle into bowls and serve.

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