 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | fluid ounce | water | 1/4 | cup (8 fl oz) | Soup, stockpot, canned, prepared with equal volume water, commercial | 1/4 | small | Onion, chopped | 1/2 | large | Mushrooms | 1/4 | medium | Carrots, raw | 2 1/2 | tablespoons | tomato soup, undiluted | 1 | tablespoon | barley | 1/4 | leaf | bay leaf | 1/8 | teaspoon | thyme, dried | 1/2 | dash | salt, table | 1/3 | dash | black pepper | 2 | ounces | beef stew meat, cut into 1 inch cubes | 2 | tablespoons | Peas, frozen |
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Steps
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Sequence
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Step
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| 1 | combine first 12 ingredients in slow cooker. cover and cook on low 8 - 10 hours or high 4 - 5 hours. remove and discard bay leaves. add peas and parsley and cool on high for 3 - 5 mins until peas are heated through |
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