Directions
A hint of cloves and orange peel enhance the flavors in this Supreme Beef Stew. Supreme Beef
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Author: Marlene
Serves:
2 Tablespoons extra-virgin olive oil, for
1 Tablespoon
¼ cups Wondra or all-purpose
2 to 3 pounds beef chuck pot roast, boneless,
Sea salt and freshly ground black
1 bottle good quality dry red wine like
8 fresh thyme
4 garlic cloves,
3 inch strips of orange
¼ teaspoon ground
2 cups vegetable
½ pound carrots, peeled and thinly
8 ounces frozen
Preheat a large Dutch oven over medium-high heat with the oil and
While the pan is heating, arrange the flour on a…
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