Ingredients
- 3 Lbs. stew beef
- 2-3 Tbs. vegetable oil
- 2 C. flour
- 1 Tbs. paprika
- 1 tsp. salt
- 1 tsp. pepper
- 4 C. beef stock (can be made with bouillon)
- 2 Tbs. dijon mustard
- 2 Tbs. tomato paste
- 5 medium potatoes, peeled and cut into chunks
- 2 medium onions cut in chunks
- 2 C. baby carrots
- 3 stalks of celery cut into 2 in. lengths
Description
Make This A Day Or Two Ahead And Serve With A Salad And Buttermilk Biscuits. The Longer It Sits The Better It Tastes.
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