1. In large stew pot or soup pot brown the beef with flour, onion soup, bovril, Worcestershire, garlic salt, oregano and basil. 2. Once the beef is browned add the bay leaves and the water. 3. Stir and simmer while preparing the vegetables (about 45 minutes). 4. Peel and cube all vegetables into bite-size bits and add to pot all at once. 5. Stir in so well covered. 6. Add 1/2 cup wine and stir. 7. Add water to pot till all vegetables are covered and there is enough juice for dipping. 8. Cook over low heat for about and hour till vegetables are tender. 9. Serve with fresh parmesan cheese and French bread. 10. Makes about 12 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
