1/8 cup cider vinegar
1 1/4 cups water
1/2 cup butter
2 pounds beef roast
1 medium onion, sliced
1 medium carrot, sliced
2 medium potatoes, peeled
3 tablespoons beef bouillon granules
1 teaspoon salt
2 teaspoons garlic powder (optional)
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram (optional)
1 teaspoon dried marjoram (optional)
1 teaspoon dried oregano
1 teaspoon dried chives
1 teaspoon dried marjoram (optional)
1 teaspoon dried thyme (optional)
1 teaspoon dried marjoram (optional)
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil (optional)
1 teaspoon dried marjoram (optional)
1 teaspoon dried oregano (optional)
1/4 teaspoon salt
2 tablespoons tomato paste
1 teaspoon chopped fresh parsley (optional)
In a large bowl, mix the vinegar, water, butter, beef, onion, carrot, potatoes, bouillon, salt, garlic powder, onion powder, black pepper, parsley, thyme, marjoram, marjoram (if using), oregano, chives, marjoram (if using), oregano (if using), basil and basil (if using), oregano (if using). Mix thoroughly. Cover and refrigerate overnight before serving.
Preheat oven to 350 degrees F (175 degrees C).
Place beef cubes in a large pot and place over medium heat. Cook and stir 3 minutes on each side, until beef is tender. Remove from heat and stir in onions, celery, carrots, potatoes, bouillon granules, salt, garlic powder, onion powder, black pepper, parsley and thyme.
Bring a large pot of water to a boil. Add beef and stir over medium heat until beef is still pink and is browned, about 5 minutes.
Return meat to pot and cook just until tender, about 5 minutes. Add onion mixture and celery/garlic mixture, mixing thoroughly. When meat is tender, add celery mixture, tomatoes, parsley and thyme.
Return meat to pot and cook, stirring occasionally until meat is golden brown, about 5 to 6 minutes. (Note: If desired, serve over a large serving platter.)
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