4 carrots, peeled and thinly sliced
8 potatoes, peeled and quartered
1 tablespoon beef bouillon granules
1 onion, sliced
1/2 cup ground white wine
1 (28 ounce) can beef broth
5 cloves garlic, thinly sliced
1 (10.75 ounce) can condensed tomato soup
In a medium saucepan, heat carrots and potatoes with vegetable oil. Boil ground beef in moderate heat until it begins to brown.
In a large skillet over medium heat, melt broccoli cheese. Stir in shredded cheese. Cover, reduce heat, and simmer for 3 to 3 1/2 minutes.
In a medium saucepan, heat olive oil over medium-high heat. Pour in beef broth, stirring to make gravy. Bring to a boil and stir in broccoli cheese.
Add onions, wine and beef broth; mix thoroughly. Reduce heat and simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Strain mixture through ice cream mold. Spread over meat mixture in 3 to 4 layer with foil using a spoon. Top with sliced onion and garnish with chopped cheese. Serve warm.