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About this recipe: I enjoy making this rich beef stew in winter, when it's cold and dark outside after 4 o'clock! It requires slow cooking on low heat so you don't boil the meat. Serve with a baguette for soaking up all the sauce.
You can also make this stew in a slow cooker after you have browned the meat and onions. Cook on High for 6 hours, or Low for 10.