Ingredients
1 lb. Beef cut into bite sized cubes.
2 Lg. Bay Leaves (or 3 small ones).
5 Large Potatoes, cut 4 of them into 1 inch cubes,
and the remaining potato into smaller pieces.
1 Sm. Onions coarsely chopped.
2 Lg. Stalks Celery cut bite sized.
3 Lg. Carrots cut bite sized.
3 Cloves Garlic minced.
2 Cubes Knorr Beef Bullion.
2 Cups Cold Water.
2 Cups Beef Broth or 24 to 32 oz can.
1 T. Olive Oil or Butter.
3 T. Corn Starch or 4 T. Flour (+ - to thicken
amount may vary slightly).
3 Drops Hot Sauce.
Salt & Pepper to taste.
1/2 Bag Frozen Peas (optional).
24 Lg. Mushrooms quartered (optional).
Preparation
In a sauce pan combine butter/olive oil and beef, brown on medium heat. Add to the beef the onion, garlic, bay leaf, stock, bouillon, and 1 cup water cover pot and cook till meat is tender about 1 hour. Add celery, carrot, potato, hot sauce, also mushrooms if desired. Cook for 1/2 to 1 hour till potatoes and carrots are cooked. Bring mixture to a boil. In a bowl mix 1 cup cold water corn starch/flour together, add slowly to boiling pot and stir till thickened. Add salt, pepper, and peas then remove from heat.
