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3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive) 2 pounds beef stew meat, cut into 1 1/2-inch chunks Kosher salt and cracked black pepper 1/2 large Spanish or sweet onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 1 large leek, c [...]
Read the recipe at epicurious.com
