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2 lb. beef chuck in cubes
4 c. water
1 medium onion, sliced
1 clove garlic, sliced
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/4 tsp. oregano
1 1/2 c. celery in chunks
6 carrots, quartered
5 medium potatoes, quartered
2 c. water
1 beef bouillon cube

Trim excess fat from beef. Brown meat slowly on all
sides. Add water, sliced onion and seasonings. Cover; simmer
(don't boil) 2 hours, stirring occasionally. Add vegetables,
water and bouillon. Cook covered 30 minutes or until meat and
vegetables are done. Skim off fat. To thicken liquid, put 3
tablespoons flour in small bowl; stir in 1/2 cup cold water.
Mixture must be smooth, then stir into stew. Cook and stir
until thickened. Cook 5 minutes more. One serving equals 264
calories. Yield: 8 servings.

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