1/2 cup butter, melted
1 onion, chopped
1 medium carrot, diced
1 medium onion, diced
3 stalks celery, diced
3 stalks celery, diced
1 medium carrot, diced
1 medium onion, diced
1 medium carrot, diced
1 medium carrot, diced
1 medium carrot, diced
1 medium potato, diced
1 cup fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon dried basil
1 (8 ounce) can tomato paste
1 cup water
1/2 cup chopped celery
1/2 teaspoon ground cumin
1 cup chopped green onions
2 tablespoons chopped fresh parsley
Place the beef in a large pot with enough water to cover. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10 minutes. Remove from heat and let cool.
Remove the onion and carrot from the water.
Place the onion into the pot.
In a large saucepan, melt the butter. Slowly whisk in the beef and carrot mixture, stirring constantly. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes, or until beef is tender.
Remove the celery and carrot from the water; stir in the potatoes and mushrooms. Return to a boil, then reduce heat to medium-low. Simmer and stir for 5 minutes.
Return the celery and carrot mixture to a heat source (optional) and stir in the cheese, parsley, mushrooms, salt, oregano, basil and garlic. Reduce heat to low; stir in tomato paste.
Stir the beef mixture into the potatoes and carrots. Return it to a boil, then reduce heat to medium-low. Stirring constantly, bring the beef mixture to a boil. Cook, stirring constantly, for 2 minutes.
Reduce heat to low. Stirring constantly, bring the beef mixture to a boil and add water if necessary, bringing it to a boil.
Cover, reduce heat to low and simmer, stirring occasionally, for about 1 minute.