When you want to be the next Jimmy Buffet, you’ll need to make this recipe, but it’s not the same as his original recipe (because the original recipe is a bit of a cheat, according to The Washington Post)

Posted by The Washington D.C. Post on Sunday, February 18, 2020 07:22:30When you want a healthy, satisfying meal, the best bet is probably to get the most out of a batch of stewed beef.

And that means you should make it ahead of time, and use the best quality beef.

But if you can find some leftover beef, you can use that in a variety of recipes.

Beef stew, which is made from the ground chuck of beef, can be made in advance, or you can skip the whole beef and use ground beef instead.

This stew has the added benefit of giving you the opportunity to make a lot of delicious, healthy food for the holidays.

This recipe is not exactly a healthy recipe, as the beef is very tough, and the stew has a high starch content.

But it’s good for a hearty dinner.

This recipe is good for:Casseroles and rice dishes, soups, stews, starchy soupsThis recipe makes 12 servings, which includes the beef stew, a vegetable stew, and a vegetable dish.

Serve the beef with a side of vegetables, potatoes, and some of your favorite pasta sauces, like a tomato sauce.

Ingredients 1 pound ground beef (the same weight as your beef chuck) 1 tablespoon olive oil 1/4 cup minced garlic, peeled and finely minced 1 tablespoon lemon juice 2 tablespoons white wine 2 cups diced tomatoes, roughly chopped (about 2 medium tomatoes) 1 large red bell pepper, finely diced 1 medium onion, finely chopped (1/2 medium onion) 1/2 cup beef stock 1 cup water (about 1/3 cup) 1 teaspoon salt (about a teaspoon) 2 tablespoons freshly ground black pepper, to taste (optional) 1 cup shredded cheddar cheese, to serve Directions Heat the olive oil in a large saucepan over medium heat.

Add the garlic, lemon juice, and white wine, and cook for a few minutes until the garlic is softened.

Add beef stock, water, salt, pepper, and tomatoes, and bring to a boil.

Reduce heat and simmer for 5 minutes, stirring frequently.

The beef stew will have thickened slightly.

Stir in the beef stock and cook, covered, for 15 minutes, until thickened and thickened enough to coat a spoon.

Taste and adjust seasoning if needed.

If the beef seems too thick, add more water.

Serve warm.

Notes This is a quick and easy stew to make, so it’s perfect for the first week of the holidays, when people aren’t cooking up a whole lot of food.

You can even make it in advance and skip the beef entirely.

This is the perfect time to cook up some homemade pasta sauce.

This dish can also be made ahead of the time and used in recipes, like the chili beef stew.

It makes 12 small servings.

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