Preparation:
In dutch oven or large kettle, thoroughly brown meat in hot oil. Add water and next 9 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 from kettle; keep warm. To make gravy, skim fat from liquid. Measure out 2 cups liquid adding water, if necessary. Combine beef soup base, 1/4 cup water, and flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly (3 minutes). Pour gravy over meat and vegetables. Makes 6 to 8 servings. |
