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Source: Crockpot Cooking

Spicy Beef Stew
Easy and ready when you get home from work.
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Serves: 8-10
Prep Time: 20 minutes
Cook Time: 8-10 hours
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1 1/2 - 2 pounds stew meat, cut into 1 inch cubes
4 medium potatoes, cubed
4 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 cans tomato soup, 10 3/4 ounces each
2 soup cans water
1 cup red wine, burgundy
2 tablespoons flour
1 taespoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon marjoram
1 tablespoon Worcestershire sauce
2 bay leaves

Coat meat with flour; set excess flour aside. In large skillet or
slow-cooking pot with browning unit, heat oil. Brown meat on all
sides. In slow-cooking pot, combine browned beef, bay leaf,
Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar
and vegetables. Pour water over all. Cover and cook on low 8 to
10 hours. Turn control on high. Thicken with flour left over from
coating (about 1/4 cup) dissolved in a small amount of water. Add
okra if desired. Cover and cook on high 10 to 15 minutes or until
slightly thickened.

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