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Directions
In 1 gallon plastic bag, combine flour, salt and pepper; add meat pieces. Shake to coat. In a large skillet or Dutch oven, brown meat and onions in oil. Add water, bouillon, bay leaf and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Stir in carrots, celery and mushrooms. Cook for an additional 30 minutes or until meat and vegetables are tender. Remove cinnamon stick and bay leaf. Makes 6 servings.
By Robin
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