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2 lb. beef chuck
2 Tbsp. oil
3 carrots, chopped
1 c. water
1 clove garlic, minced
3 onions, cut into quarters
1 tsp. Worcestershire sauce
1 tsp. paprika
1 bay leaf
salt to taste
1/2 tsp. pepper

Cut beef into 1 1/2-inch cubes. Brown in oil in skillet.
Combine carrots, potatoes, water, garlic, onions, Worcestershire
sauce, paprika, bay leaf, salt and pepper in crock-pot. Mix well.
Cook on low for 10 to 12 hours or on high for 5 to 6 hours or
until tender. Remove bay leaf.

May precook carrots and potatoes partially to ensure
tenderness. May add peas, celery and tomatoes, if desired. Yields
6 servings.

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