Ingredients

5 C. Beef stock

2 beef boullion

1/2 C chpd celery

1/2 C chpd onion

1/2 C chpd carrots

1 can diced tomatoes

1 tsp Accent

3/4 tsp black pepper

1 1/2 tsp kitchen bouquet

6 T butter

1/4 C flour

1 lb. beef, cubed

Preparation

Make roux with butter and flour. Add stock and boullion and boil. Add vegetables and boil until tender. Add beefm, tomatoes and seasoning. Simmer.