2 (16 ounce) cans beef sirloin tip dinner
1 cup water
2 packs beef bouillon granules
1/4 cup olive oil
1 large onion, cut into 1 inch cubes
1 bunch celery, sliced
1/3 cup water
1 bunch green onions, minced
1 bunch green bell pepper, sliced
1/2 bunch green chile peppers, seeded
2 tablespoons chopped fresh parsley
2 tablespoons meat tenderizers
In a large saucepan combine beef bouillon, oil, onion, celery, water, bell pepper, green onions, green bell pepper, green chile peppers, parsley, dark brown sugar, brown sugar, garlic powder and Worcestershire sauce. Break up frequently; bring to a boil. Stirring often, bring to a boil. Reduce heat to low and simmer 10 minutes.
Stir meat into the mixture, corn and peas appear first.
Pour the broth mixture into a stock pot or Dutch oven; hot water may need to be added to compensate for the heat. Bring to a boil and reduce heat to low. Bring mixture to a boil, stirring occasionally, then pour in wine. Bring to a boil and reduce heat to medium-low. Cover, reduce heat to low and simmer 30 minutes.
Stir in sugar, broth mixture, olive oil, onion, celery, water, green onions, bell pepper, green chiles, parsley and green yellow pepper flaked to desired color. Add bay leaves. Season with desired seasoning salt. Adjust seasonings following directions from package directions.
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