1. Heat oil in a large Dutch oven over medium-high heat. 2. Brown the beef on all sides for about 10 minutes and transfer to a plate. 3. To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes. 4. Add in the tomato paste and stir for 1 minute. 5. Return the beef to the pot (with the drippings on the plate). 6. Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil. 7. Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour). 8. Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender. 9. Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth. 10. Stir in flour mixture into the simmering mixture and stir. 11. Add in the peas and pearl onions; cook until heated through and slightly thickened. 12. Remove the bay leaf and discard. 13. Serve immediately over hot cooked noodled. 14. Delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
