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Beef Stew with Parsnips - West Bend

Beef Stew with Parsnips

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Full Recipe Details


2 pounds beef stew meat, cut into 1-inch cubes 1 pound parsnips, cut into 1/2-inch pieces (about 4 cups) 2 beef bullion cubes 3/4 cup hot water 1 - 10 1/2 ounce can condensed cream of mushroom soup 1/8 teaspoon marjoram 1/8 teaspoon thyme 2 tablespoons chopped pimento (drained)

Cooking Process

Place stew meat in pot. Add parsnips. In a small bowl, dissolve bouillon cubes in water, add soup, marjoram and the thyme. Stir and pour over parsnips. Cover and place on base. heat at Setting #3-1/2 for 7 to 9 hours. Keep warm for serving at Setting #2. Garnish with pimento.


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