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2. Slow Cooked Greek-Style Beef Stew Recipe - AOL

   homepage.aol.com/food/recipes/slow-cooked-greek...

   1 boneless beef bottom round roast or chuck pot roast, cut into 1-inch pieces; 1 frozen whole small white onions; 1 fresh or frozen whole baby carrots; 2 tbsp all-purpose flour; 1 3 / 4 cup Swanson® beef broth or Swanson® beef stock; 1 V8® 100% vegetable juice; 1 tbsp packed brown sugar; bouquet garni; 6 cup medium egg noodles, cooked ...

3. Swanson® Broth Introduces Flavor Boost® in New 4-Pack - AOL

   www.aol.com/news/2012-11-14-swanson-broth...

   Swanson ® Broth Introduces Flavor Boost ® in New 4-Pack Seafood Flavor Added to Concentrated Broth Collection CAMDEN, N.J.--(BUSINESS WIRE)-- Swanson®, America's leading broth brand, last year ...

4. Slow Cooked Greek-Style Beef Stew Recipe - AOL

   www.aol.com/.../slow-cooked-greek-style-beef-stew

   1. Place the beef, onions and carrots into a 4-quart slow cooker. Sprinkle with the flour and toss to coat. 2. Stir the broth, vegetable juice and brown sugar in a medium bowl until the mixture is ...

5. Swanson - Wikipedia

   en.wikipedia.org/wiki/Swanson

   Swanson chicken pot pie. Carl A. Swanson (1879–1949) was a Swedish immigrant who worked on a farm in Blair, Nebraska, until he moved to Omaha.There, he worked in a grocery store where he came into contact with John O. Jerpe, who owned a small commission company, in which Swanson would become a partner in 1899. [1]

6. List of stews - Wikipedia

   en.wikipedia.org/wiki/List_of_stews

   This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.

7. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...

8. Irish Beef and Stout Stew Recipe - AOL

   www.aol.com/food/recipes/irish-beef-and-stout-stew

   Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper.

9. Meat extract - Wikipedia

   en.wikipedia.org/wiki/Meat_extract

   It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig , a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling.