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(recipe courtesy of Lake City, Colorado)

1 1/2 # Beef Stew Meat, cubed
1 large onion, chopped
3-5 medium carrots, sliced
3 red potatoes, diced
1 bell pepper, chopped (optional)
1 can black eyed peas(optional)
1 can tomatoes, chopped
4-6 cups water
1 tsp. thyme
salt and pepper to taste

Brown the meat over high heat with 1-2 TB olive oil in a dutch oven. Saute onion with meat. Add carrots, potatoes, tomatoes, and water and simmer for at least 1-2 hours or until the vegetables are tender. Add seasonings to taste. You can add leftover veggies such as cabbage, corn, green beans, etc.

Thicken the broth with flour. Add 1/2 cup macaroni in last 1/2 hour cooking, if desired. Adjust seasonings if needed. If you are using stove top, be careful to not overcook. If you are preparing this dish in a dutch oven over coals, be careful that the heat isn't too hot.



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