In the same saucepan, melt 3 Tbsp of butter & saute onion,
carrots, celery, basil, parsley, salt & pepper. Cook about 7-10
minutes or until vegetables are tender. Add flour to soak up the
butter & form a roux with the vegetables. Add broth, milk,
potatoes & browned beef; bring to a boil. Reduce heat, cover &
simmer for 10-12 minutes or until potatoes are tender. It will
thicken up as it simmers.
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