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Smoked paprika gives this beef stew a rich, smoky taste. It cooks long and slow and can be made a day ahead and reheated. Instead of noodles, you can serve over rice or potatoes.
www.chowhound.com
For some reason, most recipes for this call for Knorr's or Maggi bullion, but I like to start with chicken broth, or homemade stock instead. I guess this would...
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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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