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2-3 pounds beef - top round, bottom round, or shoulder
4 cups (32 ounces) stock - beef, chicken, or vegetable
1 onion, peeled and roughly chopped
2-4 carrots, peeled and roughly chopped
2-4 celery sticks, roughly chopped
2-4 cloves whole garlic, left in their skins
Fresh herbs: marjoram, thyme, oregano, rosemary
bay leaf
salt and pepper
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1st Keep
 tusculumgolfer
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