Type what you have

Ingredients

• ✓ beef stock concentrate
• beef stock
• basil
• vegetable soup mix
• mushroom stem and piece
• onion
• corn
• celery
• carrot
• potato
• water
• tomato soup
• red wine
• vegetable oil
• beef chuck
• black pepper
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.
3. 3 Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.
4. 4 Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.
5. 5 Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.

By Stan

Ingredients

• ✓ beef stock concentrate
• brown rice
• black cardamom seed
• coriander
• black pepper
• cumin
• paprika
• cinnamon stick
• cabbage
• water
• sweet potato
• carrot
• water
• garlic
• tomato-chicken bouillon granules
• onion
• beef round steak

Instructions

1. 1 Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
2. 2 Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.

By Keep it Tasty