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2 medium onions
2 cloves garlic
1 1/2 lb. boneless cubes stew
1/4 c. oil
2 Tbsp. paprika
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
2 tsp. Worcestershire sauce
5 c. hot tap water
1/3 c. red wine vinegar
2 bay leaves
2 to 3 medium potatoes
5 to 6 medium carrots
2 medium zucchini
1 can condensed beef broth
1/4 c. tomato paste

Coarsely chop onion; mince garlic. With sharp knife,
trim excess fat from meat; cut into 1-inch cubes. In 6 quart
Dutch oven, heat oil over medium-high heat. Saute garlic and
onion for about 5 minutes. Add beef and saute until brown for
about 10 minutes. Stir in paprika, salt and pepper. Slowly
sprinkle flour over beef; stir until well blended. Gradually
stir in water, then vinegar. Add bay leaves. Stir together
beef broth, tomato paste and Worcestershire sauce. Add to
beef. Peel potatoes and carrots; cut into cubes. Cut zucchini
into 4-inch lengthwise strips, then cut into 1/4-inch cubes.
Add vegetables to beef mixture. Let simmer approximately 2
hours and ready to eat.

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