1 (15 ounce) can tomato puree
5 drumsticks celery, chopped
1 large onion, chopped
2 teaspoons dried sage
1 teaspoon dried chili granules
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried onion powder
1/2 teaspoon dried chile peppers
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
3/4 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon dried black pepper
1/3 cup vegetable oil
1 1/2 cups water
2 cups beef stock
3 tablespoons onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried onion powder
2 teaspoons dried chili powder
1 teaspoon dried Cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper to taste
In a medium saucepan, combine tomato puree, celery, onion, sage, chili powder, oregano, basil, onion powder, chili powder, chile peppers, oregano, basil, salt and pepper. Cover, reduce heat to low, and simmer 15 minutes.
Stir in beef stock and olive oil. Cook until stock is heated through, stirring occasionally. Remove from heat. Return stock to pan, increase heat to medium-high, and add water and beef stock slowly. Stir, without thawing.
Slow roast beef until well browned on all sides. Heat oil in large skillet over medium-high heat.
Stir meat into tomato puree mixture. Simmer 10 minutes, stirring just until meat is well browned.
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