3 pounds beef stew meat
4 onions, sliced
1 medium carrot, cut into small pieces
1/2 teaspoon salt and ground black pepper
1 tablespoon olive oil
3 cubes beef bouillon
2 slices fresh or frozen cabbage, shredded
1 cup chopped celery
1 cup chopped celery
1 cup chopped onion
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 tablespoons dried minced rosemary
1/4 cup dried sage
2 teaspoons dried marjoram
2 tablespoons olive oil
1 cup chopped celery
1 tablespoon olive oil
1 (8 ounce) can tomato paste
1 tablespoon dried oregano
1 teaspoon dried basil
2 tablespoons dry mustard
1 teaspoon salt
2 tablespoons dry mustard
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon mustard
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons dry mustard
1 (12 fluid ounce) can or bottle beer
1 (1.5 fluid ounce) jigger distilled white vinegar
1/2 cup chopped onion
1/4 cup chopped celery leaves (optional)
2 tablespoons chopped fresh parsley
In a medium bowl, remove beef from fat. In a small saucepan, combine onions, carrot, salt and pepper. Bring to a boil, stirring frequently. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine bread cubes, bouillon cubes, cabbage, celery, onion, black pepper, thyme, marjoram, sage, rosemary, thyme, marjoram, rosemary, parsley, meat of 1 pound (2 to 3 pounds) beef chuck, celery slices (optional)
Bring a large pot of water to a boil. Add vegetable stock and brown on all sides. Reduce heat to low, cover and simmer, stirring occasionally, for 45 minutes. Simmer for 5 to 10 minutes. Remove from heat and stir in beer, vinegar, onion, celery slices, meat of 1 pound (2 to 3 pounds) beef chuck, celery slices, celery slices, celery, meat of 1 pound (2 to 3 pounds) beef chuck, celery slices, celery slices, celery slices and parsley. Bring to a boil and stir in beer, vinegar, onion, celery slices, chicken broth, beef broth, chicken broth, chicken broth, beef broth, chicken broth, beef broth, vegetable stock and parsley. Bring to a boil and stir in parsley if desired.
Pour beef mixture into 5 containers, seal and shake gently. Refrigerate about 2 hours or overnight. Refrigerate leftover mixture.