A hearty local favorite that will warm your tummy!
Recipe
Ingredients
| 2 | Pound | beef |
| 1 | each | medium sized round onion, chopped |
| 2 | Tablespoon | tomato paste |
| 3 | Tablespoon | flour |
| 1 | leaf | bay leaf |
| 3 | each | medium sized carrots, peeled and chopped |
| 2 | each | medium sized potatoes, peeled and chopped |
| 4 | stalk | celery, chopped |
| 1 | each | 15 oz. can diced tomatoes |
| 1 | each | 15 oz. can tomato sauce |
| 2 | Tablespoon | vegetable oil |
| | each | salt and pepper to taste |
Instructions
- Heat 2 tablespoons vegetable oil in a large stock pot.
- Working in small batches, brown the beef.
- When the meat is browned, add 1 medium sized chopped onion and brown, about 3 minutes.
- Add tomato paste and cook for 1 minute.
- Add in the flour and continue to cook 1 minute.
- Add the 2 pounds of browned beef to the pot.
- Season to taste with salt and coarse ground black pepper. Add in the bayleaf.
- Add water so that the browned beef is just covered. Bring to a boil, then turn heat down to medium/low. Simmer covered for 2 hours.
- Add the carrots, potatoes, celery, diced tomato and tomato sauce and simmer until the vegetables are tender.
Comments