Ingredients
8 cups water3/4 cup cubed cooked roast beef1 cup chopped onion1 cup chopped tomatoes1/2 cup shredded cabbage1/2 cup sliced celery1/3 cup chopped carrot1 cup sugar1/2 cup cider vinegar1/4 cup Burgundy wine or beef broth, optional2 tablespoons browning sauce2 tablespoons Worcestershire sauce2 teaspoons tomato sauce6 beef bouillon cubes1/2 teaspoon garlic powder1/4 teaspoon dried thymeSalt and pepper to taste2 tablespoons all-purpose flour2 tablespoons canola oil
Preparation
In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender.
Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.
