1 Lb. ground beef
1 cup chopped onion
4 cup water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed, pared
potatoes
2 tsp. salt
1 tsp. bottled brown
bouquet sauce
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
6 small tomatoes**
In large saucepan, cook and stir meat until
brown.
Drain fat off. Cook and stir onions with meat
until onions are
tender, about 5 minutes. Stir in remaining
ingredients, except
tomatoes; heat to boiling. Reduce heat; cover
and simmer 20
minutes. Add tomatoes; cover and simmer 10
minutes longer or
until vegetables are tender. Makes 6 servings.
**One
can (28 ounces) tomatoes (with liquid) can be
substituted for the fresh tomatoes. Reduce
water to 3 cups.
Stir in tomatoes with remaining ingredients;
heat to boiling.
Reduce heat; cover and simmer 20 minutes. The
canned tomatoes break apart and give a rosy color.
