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When the temperature dips into the 20s and 30s this time of year, sometimes even the teens, maybe it’s time to start thinking about making some good, slow-simmered stew on the stove.
Using a combination of small cuts of meat (beef, pork, veal or lamb) along with bunches of carrots, celery, tomatoes, peppers, potatoes, onions and any other vegetable of your liking, and then placing them in a large covered pot and simmering them in a seasoned liquid for a long period of time would probably constitute being called a stew or a “burgoo.”
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