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Ingredients
  • 3 pounds of beef stew meat, cut into 1 to 2 inch cubes
  • 1 pound of red potatoes, chopped
  • 2 onions, cut into 1 inch pieces
  • 6 carrots, chopped into 1 inch pieces
  • 2 celery stalks, cut into 1 inch pieces
  • 6 cloves of garlic, coarsely chopped
  • 2 tablespoons of cornstarch
  • 2 tablespoons of dried thyme (or 6 to 8 fresh springs)
  • ½ cup of flat leaf parsley, finely chopped (or 1 tablespoon dried parsley)
  • 1 6 oz jar of tomato paste
  • 2 cups of gluten free beer, divided (the alcohol will boil off during cooking)
  • Equipment: 2 one gallon freezer bags
Note: Ingredients may have been altered from the original.
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