Cut up approximately 1 lb. lean beef stew meat into 1/2 inch
cubes. I use leftover roast, steak etc. if on hand. Place a small
amount of oil in an 8 quart pot and brown the meat. Add 1 large
onion, two stalks celery, 1 large carrot, all finely chopped. Add
two crushed garlic cloves, 1 tsp. basil, 1/2 tsp. Italian seasoning.
When vegetables are cooked add 4 quarts of water, 2 tsp. beef
bouillon, 1 tsp. salt and pepper as desired.
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