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Cottage Stew

1 1/2 pounds lean beef -- cut in 1" cubes
2 tablespoons flour
2 tablespoons butter
2 tablespoons corn oil
2 celery ribs -- cut in chunks
1 cup beef stock
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley


Brown meat in butter and oil. Combine meat and remaining ingredients, except lemon juice and parsley, and place in a slow cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve with toast, noodles or potatoes.

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