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Irish Pub Beef Stew

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1 ½ lbs beef, cut into chunks (splurge on the cut if you can)

¼ cup light butter

1 (10.5 oz) can Healthy Request Tomato Soup

1 (10.5 oz) can water

4 carrots, cut into chunks

4 large potatoes, cut into chunks

2 stalks celery, cut into chunks

2-3 onions, cut into chunks

2 tsp salt

1 tsp black pepper

¼ cup fresh parsley, chopped fine

¼ cup cooking sherry

2 bay leaves


In a heavy skillet, brown the beef in the butter over medium high heat. Add the soup and water and stir well. Add the rest of the ingredients and cook for about 5 minutes, stirring once. Transfer to a slow cooker (crock pot), cover and let cook for 4-5 hours, stirring occasionally. Before serving, remove bay leaves.

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