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CHANUKAH STEW                          Servings:  6-8

4   lbs.      stew meat                1   c.    red wine
4-6 T.        oil                      1/2 c.    margarine
1 1/2 c.      onions, sliced           4         carrots, sliced
8   oz.       tomato sauce             2   cloves garlic, minced
			  salt and pepper

	Brown meat in oil.  Add margarine.  Remove meat to dutch oven.  Brown
onions and carrots; set aside.  Cook tomato sauce in remaining margarine
and pour over meat.  Add garlic, salt and pepper.  Bring to a boil, and
reduce heat to a simmer.  Cook 1 hour.  Add wine, and cook an additional
20 minutes.

Source: This has nothing to do with the holiday save that Jana's family has
"always" made this in December.


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