Heat 1 tbsp oil in large kettle. Saute chopped onion and garlic until soft; remove and reserve. Heat 2 tbsp oil in kettle; brown meat well on all sides. Add onion mixture, beef broth, 2 c. water, bay leaf, salt, pepper and Worcestershire sauce. Bring to boiling; lower heat and simmer 1 1/2 hours or until meat is almost tender. Add carrots, onions, and celery; simmer 30-35 minutes longer or until vegetables and meat are tender. Remove bay leaf. Thicken broth with 1 tbsp flour mixed to a smooth paste with 1/4 c. water. Serves 6-8. Posted to EAT-L Digest by Shawn Zehnder Lea
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|Serving Size: 1 Serving (1627g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 251 (66%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 0mg||0 %|
|Sodium 185.9mg||6 %|
|Potassium 514.1mg||14 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 27.2g|
|Protein 4g||6 %|
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Calories per serving: 382
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