2 lbs. Trimmed Beef Chuck, cut into 1-inch cubes
2 Tbsp. Watkins Original Grapeseed Oil
2 Cups Hot Water
2 Tbsp. Watkins Onion Flakes
2 teas. Watkins Beef Soup Base
1 teas. Watkins Meat Magic
1 teas. White Sugar
1 or 2 Watkins Bay Leaves
1/2 teas. Watkins Black Pepper
1/2 teas. Watkins Paprika
1/8 teas. Watkins Garlic Flakes
Dash Watkins Ground Cloves
Dash Watkins Allspice
6 Carrots, peeled and quartered
4 Potatoes, peeled and quartered
4 Stalks Celery, sliced diagonally into 1/4 inch pieces
1 lb. Small White Onions, peeled
2 Tbsp.
Watkins Beef Soup Base
1/4 Cup Water
2 Tbsp. All-Purpose Flour
In Dutch oven, thoroughly brown meat in hot oil. Add
water and next 10 ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally.
Remove bay leaves; add vegetables. Cover and cook 30 minutes longer, or until vegetables
are tender. Remove meat and vegetables; keep warm. To make gravy: Skim fat from liquid;
measure 2 cups liquid, adding some water if necessary. Combine beef soup base, the 1/4 cup
water, and flour; stir until smooth. Stir slowly into hot pan drippings. Cook and stir
over medium heat until bubbly and thickened. Pour gravy over meat and vegetables and serve
immediately. Makes 8 servings.
Nutritional Information
Per Serving: Calories-570, Protein-41gm, Carbohydrates-53gm, Fat-22gm, Cholesterol-120mg,
Sodium-520mg
