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Beef Stew

2 pounds beef, cubed
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 carrot, sliced
4 stalks celery, sliced
1 onion, sliced
16 small new potatoes, halved
8 ounces mushroom, sliced
20 ounces frozen vegetables (ie. peas, gn. beans)
1 can condensed beef broth
1 cup dry red wine
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet
1/4 cup flour
1/4 cup water

Place beef cubes in corck-pot. Combine 1/3 cup flour with the salt
and pepper; toss with beef to coat thoroughly. Add all vegetables
to crockpot and mix well.

Combine broth, wine, sugar and Kitchen Bouquet. Pour over meat and
vegetables; stir carefully. Stir well.

Cover and cook on LOW for 10-14 hours (on High setting for 7 hours)

One hour before serving, turn to High setting. Make a smooth paste
of 1/4 cup flour and the water; stir into crockpot. Cover and cook
until thickened.

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