Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  trimmed beef chuck -- cut in 1" cubes
  2        tablespoons  watkins original grapeseed oil
  2               cups  hot water
  2        tablespoons  watkins onion flakes
  1 1/2      teaspoons  watkins beef soup base -- or to taste
  1           teaspoon  sugar
  1                     bay leaf -- to 2
     1/2      teaspoon  waktins black pepper
     1/2      teaspoon  watkins paprika
     1/8      teaspoon  watkins garlic flakes
  1               dash  watkins cloves
  1               dash  watkins allspice
  6                     carrots -- pared and quartered
  4                     potatoes -- pared and quartered
  4             stalks  celery -- sliced diagonally
  1              pound  small white onions
  2        tablespoons  waktins beef soup base
     1/4           cup  water
  2        tablespoons  all-purpose flour

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.

Nutritional Information:

138 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 58mg Sodium