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- 2 tablespoons vegetable oil
- 2 pounds beef stew meat
- 1/4 cups onion, chopped
- 1/2 cup celery, chopped
- 1 clove garlic, minced
- ½ teaspoon worcestershire sauce
- 6 cups beef broth
- 2 large Russet potatoes, cubed
- 1 pound baby carrot
- Salt and pepper to taste
View Full Recipe at Martine's blog
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