@alifiaaaa.h: A line skirt dengan cuttingan super cantik!!!!!🫶🏼 #alineskirt #rokjeans #rokdenim #rokaline

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fithrotul.faizah
Fithrotul Faizah Muyamin :
gak ada kerkun
2026-10-28 10:52:21
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hydrocococooo
hydrocococooo :
Tryon
2026-05-27 01:19:05
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marrlyyna20
AaLL,,🤗 :
bb 65 ambil size apa ya
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rikha_nuna_park
Nuna JM :
BB 50 TB 147 pake ukuran apa ka
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upaaa_jpg
upaaa ꪆৎ :
ngatung ga ka, kk pake ukuran apa
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riseuka_
Cikgu@smat👩‍🏫 :
bb 55 tb 160 pake size apa kk?
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nengliz88
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udah pada sold out ya ka..🥺🥺
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iniuk apa
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Z & Z Shoping Official :
bagus
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bny yg habjs
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syahputri100
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bb 45 tb 155 ukuran apa ya kaa
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nyaiyuningsih92 :
🥰
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precio porfavor los quiero
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French Onion Beef Stew with Cheesy Bread Topping A cozy, savory stew that combines the best parts of French onion soup and classic beef stew, finished with a golden, cheesy baguette topping. What You’ll Need For the Beef Stew 1 1/2 lbs beef chuck, cubed 2 teaspoons coarse sea salt 1 teaspoon black pepper 2–3 tablespoons olive oil 2 tablespoons unsalted butter 5 large onions, thinly sliced 1 teaspoon brown sugar 1 tablespoon fresh thyme leaves 4 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon tomato paste (optional) 1 tablespoon flour 2 1/2 cups beef broth 2 bay leaves For the Cheesy Bread Topping 1 white baguette, sliced Olive oil for brushing 2 tablespoons Dijon mustard 1 1/2 cups shredded Gruyère cheese 3 tablespoons grated Parmesan 1/2 tablespoon fresh thyme How to Make It Prepare the onions: Slice the onions thinly. Set aside. Sear the beef: Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a Dutch oven and sear the beef in batches until browned. Remove and set aside. Caramelize the onions: Add butter to the pot. Add the onions, brown sugar, and a pinch of salt. Cook about 15 minutes, stirring now and then, until golden. Add garlic and thyme and cook 5 more minutes. Build the stew: Sprinkle flour over the onions and stir for 1 minute. Add mustard, Worcestershire sauce, and tomato paste if using. Slowly pour in the beef broth while scraping the pot. Return beef to the pot and add bay leaves. Slow cook: Cover and bake in the oven at 320°F for about 1 1/2 hours, or until the beef is tender. Prepare the bread: Toast the baguette slices at 375°F for about 15 minutes, flipping halfway. Spread with Dijon and top with Gruyère and Parmesan. Assemble and broil: Ladle the hot stew into oven-safe bowls. Place the cheesy toast over the top and broil for 2–3 minutes until melted and golden. Serve: Sprinkle with fresh thyme and enjoy warm. Prep Time: 25 minutes | Cook Time: 1 hour 45 minutes | Serves: 6 Calories: about 540 per serving | Protein: about 38 g per serving
French Onion Beef Stew with Cheesy Bread Topping A cozy, savory stew that combines the best parts of French onion soup and classic beef stew, finished with a golden, cheesy baguette topping. What You’ll Need For the Beef Stew 1 1/2 lbs beef chuck, cubed 2 teaspoons coarse sea salt 1 teaspoon black pepper 2–3 tablespoons olive oil 2 tablespoons unsalted butter 5 large onions, thinly sliced 1 teaspoon brown sugar 1 tablespoon fresh thyme leaves 4 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon tomato paste (optional) 1 tablespoon flour 2 1/2 cups beef broth 2 bay leaves For the Cheesy Bread Topping 1 white baguette, sliced Olive oil for brushing 2 tablespoons Dijon mustard 1 1/2 cups shredded Gruyère cheese 3 tablespoons grated Parmesan 1/2 tablespoon fresh thyme How to Make It Prepare the onions: Slice the onions thinly. Set aside. Sear the beef: Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a Dutch oven and sear the beef in batches until browned. Remove and set aside. Caramelize the onions: Add butter to the pot. Add the onions, brown sugar, and a pinch of salt. Cook about 15 minutes, stirring now and then, until golden. Add garlic and thyme and cook 5 more minutes. Build the stew: Sprinkle flour over the onions and stir for 1 minute. Add mustard, Worcestershire sauce, and tomato paste if using. Slowly pour in the beef broth while scraping the pot. Return beef to the pot and add bay leaves. Slow cook: Cover and bake in the oven at 320°F for about 1 1/2 hours, or until the beef is tender. Prepare the bread: Toast the baguette slices at 375°F for about 15 minutes, flipping halfway. Spread with Dijon and top with Gruyère and Parmesan. Assemble and broil: Ladle the hot stew into oven-safe bowls. Place the cheesy toast over the top and broil for 2–3 minutes until melted and golden. Serve: Sprinkle with fresh thyme and enjoy warm. Prep Time: 25 minutes | Cook Time: 1 hour 45 minutes | Serves: 6 Calories: about 540 per serving | Protein: about 38 g per serving

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