1 cup beef bouillon
1 (10.5 ounce) can beef tender, drained
1 1/2 tablespoons vegetable oil
2 onions, sliced into 1-inch slices
1 cup chopped celery
1 cup chopped celery
3 pounds sirloin beef
2 cups chopped onion
5 (10 ounce) cans French wine
3 cups beef broth
salt and pepper to taste
1 teaspoon seasoning salt
Place bouillon in a large bowl. Stir in oil, onions, celery, onions, and beef. Stirring continually, beat in wine and broth. Cover, and refrigerate for 48 hours.
Stir seasoning salt into beef broth and water mixture, stirring constantly until well blended. Pour into two large saucepan; heat to boiling, stirring constantly.