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QUICK BEEF STEW 
2 cups leftover diced cooked roast beef
1 can (16 oz.) mixed vegetables, drain liquid and reserve
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1/2 tsp. dried thyme, optional
1/4 tsp. dried rosemary, optional
Pepper to taste

In saucepan, combine beef, vegetables, soup and seasonings. Heat through. If desired, add the reserved vegetable liquid to thin the stew. Yield: 4 servings.
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