3 tablespoons vegetable oil
2 onions, chopped
2 carrots, chopped
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 dash garlic powder
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon dried basil
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon dried dill weed
1/8 teaspoon dried cumin
1 teaspoon dried thyme
1/8 teaspoon dried rosemary
salt to taste
ground black pepper to taste
2 (4 ounce) cans beef broth
1 onion, chopped
1 teaspoon dry mustard
Heat oil in a large saucepan over medium heat. Saute onion and carrot in oil until tender; stir, cover, and simmer 10 minutes. Stir in salt, thyme, rosemary, garlic powder, chili powder, oregano, paprika, basil, sage, thyme, oregano, basil, and dill. Season with cumin, sage, thyme, oregano, basil, and dill. Bring to a boil, reduce heat, and simmer 5 minutes, stirring occasionally.
Stir in beef broth, onion, dry mustard, tomato, and browned beef. Simmer 25 minutes, or until onions are tender.
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