4 cups water
1 pound beef chuck
4 onions, sliced
3 carrots, sliced
3 stalks celery, sliced
3 stalks celery, sliced
3 tablespoons chopped fresh thyme
1 teaspoon dried sage
4 teaspoons dried basil
2 teaspoons dry vermouth
1 teaspoon dried sage
1 teaspoon salt
1 1/2 cups dry white wine
1 1/2 cups apple cider
1 cup water
1 (8 ounce) can beef broth
1 tablespoon dried minced onion peel
1 cup lean white wheat flour
In a large saucepan, combine water, beef chuck, onions and carrots. Bring to a boil, stirring constantly. Reduce heat to low; cook, stirring constantly, for 1 to 2 minutes. Saute vegetables for 5 minutes. Add beef, celery, celery, thyme, sage, basil, vermouth, sage and salt to skillet. Stirring constantly, bring to a boil. Reduce heat to medium low; cook, stirring occasionally, for 2 to 3 minutes.
Reduce heat to medium-low; add broth, wine, apple cider, water and beef broth. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes. Reduce heat to medium-low; continue cooking for 2 to 3 minutes. Reduce heat to medium-low; continue cooking for 2 to 3 minutes. Reduce heat to low; stir in wheat flour.