Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Beef Stew! ~Ingredients<ul><li> 1/4 cup all-purpose flour</li><li> 1/2 teaspoon salt</li><li> 1/4 teaspoon pepper</li><li> 1.5 kg boneless beef blade roast cut in 1-inch (2.5 cm cubes)</li><li> 3 tablespoons butter</li><li> 1 tablespoon vegetable oil</li><li> 2 ribs celery diced</li><li> 1 onion diced</li><li> 2 tablespoons tomato paste</li><li> 1/2 cup dry red wine</li><li> 450 g mini white potatoes scrubbed and quartered</li><li> 3 large carrots cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)</li><li> 10 sprigs fresh thyme</li><li> 6 sprigs fresh parsley</li><li> 2 bay leaves</li><li> 3 cups sodium-reduced beef broth</li><li> 1/2 teaspoon Worcestershire sauce</li><li> 3/4 cups pickled cocktail onions drained and rinsed</li><li> 3/4 cups frozen peas</li></ul>InstructionsIn large bowl, whisk together flour, salt and pepper; toss with beef to coat.In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.

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