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Steps
1
Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2
Cover and cook on Low heat setting 8 to 9 hours.
3
Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.
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For accurate cooking times and proper doneness, cut all meats and vegetables into the sizes specified in a recipe.
Warm sourdough bread, a salad of sliced tomatoes and cucumbers in an herb vinaigrette dressing and glasses of cold apple cider or beer create a stick-to-your-ribs meal.
Sprinkle each serving with shredded Monterey Jack cheese and chopped fresh parsley.
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