INGREDIENTS:
1 pound boneless chuck roast, trimmed and diced into 1/2-inch pieces
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 package (8 ounces) pre-sliced mushrooms
2 tablespoons beef base (not to be confused with beef broth; it’s a concentrated base for making beef broth)
8-10 cups water
1 large bay leaf
DIRECTIONS:
My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!
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