This is how I did it...
2 lbs of beef chunks (chop to lil squares)
3 cans of condensed Cambells Beef Broth
W/ ea. can you use 1 can of H2O
2 tbl sp. of thyme
2 tbl sp. of parsley
1 1/2 tsp of Red peppers
2 cups of flour
2 tbl sp. of ground pepper
2 Full Onions (chop into small pieces)
4 pieces of garlic clove (peel away coating)
1 tsp powdered ginger
2 tbl sp. Rosemary
Stock of Fresh Cellery (chop thick enough that it won't dissolve)
Pototaes (I prefer red) (put in when you are putting the meat into the sauce pan)
In separate bowl, pour the flour and ground pepper in a bowl so that you can sift the meat around in it and fully cover the meat.
When done with that you use a frying pan to brown and disolve the flour, then to your liking for tenderness, you take out the meat and transfer it into you big sauce pan..
Big sauce pan should have: all the other ingredients boiling away! When you have added your brown meat you can add the cornstarch with
Date Posted: Jan. 4, 2010
Photography Notes: Took this while it was still brewing in the pot!
Cooking Level: Expert
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