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    You are in: Home / Recipes / Rick's Beef Stew for a Cold, Cold Night Recipe
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    Rick's Beef Stew for a Cold, Cold Night

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Rick Young's Note:

    A thick and hearty beef stew. Be sure to not chop your ingredients too small. Our family doesn't like onions but feel free to add some if you do.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large pot.
    2. 2
      Place the beef, flour, salt, and pepper into a large, strong, plastic bag.
    3. 3
      Shake the bag, thus coating beef with contents.
    4. 4
      Remove the beef from bag, shaking off excess coating and place in pot.
    5. 5
      Lightly brown the meat and then add left-over coating from bag to pot.
    6. 6
      Add broth, carrots, celery, parsley, and thyme.
    7. 7
      Cover and cook for about 2 hours, stirring often.
    8. 8
      Add chopped potatoes, corn, and peas and cook about an hour until potatoes are done.

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    Nutritional Facts for Rick's Beef Stew for a Cold, Cold Night

    Serving Size: 1 (860 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 850.4
     
    Calories from Fat 244
    28%
    Total Fat 27.2 g
    41%
    Saturated Fat 5.9 g
    29%
    Cholesterol 96.7 mg
    32%
    Sodium 2822.7 mg
    117%
    Total Carbohydrate 105.3 g
    35%
    Dietary Fiber 15.4 g
    61%
    Sugars 12.1 g
    48%
    Protein 50.4 g
    100%

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