whole carrots, peeled and sliced into 1/2 inch rounds
8
mini red potatoes, chopped into halves
1
carton beef broth
1
carton salted beef stock
salt and pepper, to taste
2
bay leaves
dash of cumin
dash of onion salt
dash of garlic powder
dash of celery salt
cayenne pepper, to taste depending on spice level
oil
1
few drops of red wine vinegar
parsley, garnish
Directions
1.
In a medium skillet, brown beef about 5 minutes or until almost cooked. Drain.
2.
In another large pot, heat oil and sautee onions, carrots, and celery for about 3 minutes or until slightly tender on medium heat. Add all seasonings to pot.
3.
Add broth, stock, bay leaves to pot on high heat until boiling. Add beef, potatoes, and vinegar and turn down to low-medium heat. Cover and simmer for about 2 hours.
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By
Sam
