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Beef Stew with Parsnips

2 lbs beef stew meat, cut into 1 inch pieces
1 lb parsnips, cut into 1/2 inch pieces (about 4 cups)
2 beef bouillon cubes
3/4 cup hot water
1 10 1/2 oz can of cream of mushroom soup
1/8 teaspoon marjoram
1/8 tsp thyme
2 tbsp chopped pimiento (drained)


Place stew meat in pot. Add parsnips. In a small bowl, dissolve bouillon cubes in water, add soup, marjoram and thyme. Stir and pour over parsnips.

Cover and place on base. Heat at Setting #3 for 7-9 hours. Keep warm for serving at Setting #2. Makes 8-10 servings

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