Ingredients
- 6 tomatoes
- 1 bay leaf
- 4 c water
- 1 lb beef (ground)
- 1 c cubed pared potatoes
- 1 c up carrots (cut)
- 1 c onion (chopped)
- 1 c celery (diced)
- 2 tsp salt
- 1 tsp bottled brown bouquet sauce
- 1/4 tsp pepper
- 1/8 tsp basil
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.