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.