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This recipe was made on 12/4/13.Due to what was on hand,changes were made to the recipe.The first change,just used 1 pound of stew meat.For the red potatoes, had to use russets.No fresh herbs,so a couple of good shakes of dried were used.With the ground cloves,the full amount was used.And instead of making on top of the stove Everything was added to a crockpot,then covered with 3 cups of beef broth.About 3 hours later,it started to fill my kitchen with the most wonderful Christmas smells(I just knew it had to be the ground cloves). Then another 3 hours later I was eating a most enjoyable stew.Thanks for posting,and " Keep Smiling :) " .

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Chef shapeweaver � December 05, 2013

Oh how heavenly this stew is to behold!! The combination of the fresh herbs and earthy mushrooms, add such a comforting flavor to the beef and veggies. I used half portobella and half buttom mushrooms and thickened the gravy with a little cornstarch, just before serving. My new favorite beef stew recipe. I am forever grateful for the recipe Pinkie!!

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PleasantNancy October 10, 2010

This has been added to the cookbook for my hubby's favorite recipes. The ones that he says that I can make anytime for him *wink*. I thought that I was going to miss the onion and celery that I usually add to my stew but I didn't. It had lots of mushrooms and the spuds and carrots satisfied my veggie desire just fine. It has a wonderful flavor and the beef came up very tender. Instead of using plain flour I shook the beef pieces in Pink Diamonds Bea's Fish Crisp that I had leftover. End result: a thoroughly wonderful stew. Made for Photo Tag.

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Annacia May 29, 2010
Herb Simmered Beef Stew