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Ingredients
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1-½ to 2 pounds beef eye round roast, cut into ½-inch cubes
  •  
  • ¼ cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups beef stock or broth
  • 2 cups water
  • 1 bay leaf
  • 4 sprigs fresh parsley, chopped
  • 2 sprigs celery leaves, chopped
  • ½ teaspoon dried marjoram
  • 1-½ cups cubed peeled potatoes
  • 1-½ cups sliced carrots
  • 1-½ cups chopped celery
  • 1 can (6 ounces) tomato paste
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