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Ingredients
  • 2-lbs stew beef, cubed
  • 2 medium Yukon gold potatoes, washed and chopped
  • 1 medium onion, chopped
  • 3 carrots, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, minced
  • 1 tablespoon Worchestershire sauce
  • 1 12-oz can of V8 vegetable juice
  • ½ teaspoon paprika
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 2 tablespoons fresh parsley, chopped
  • crusty bread to serve
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