2 tablespoons olive oil
3 large onions, diced
2 (10.75 ounce) cans beef broth
1 teaspoon salt
2 teaspoons crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper to taste
3 tablespoons distilled white vinegar
2 (11 ounce) cans beef broth
7 stalks celery, diced
4 carrots, grated
1/4 cup white wine
2 tablespoons cornstarch
3 tablespoons water
3 tablespoons dry mustard
3 tablespoons dried parsley mix
1/3 cup minced onion
1/4 cup chopped celery
5 green onions, thinly sliced
In a large pot over medium heat, saute the olive oil, onion, and beef broth until all the fat is removed. Reduce heat to low and add salt, pepper, basil, oregano, basil, oregano salt and red pepper flakes. Reduce heat to medium-low.
Bring broth and salt/ pepper to a boil, stirring constantly. Reduce heat, and simmer for 20 minutes.
Meanwhile, in a small saucepan, heat vinegar, stirring and adding water when necessary. Bring to a boil, stirring constantly.
Whisk the wine, cornstarch, water, mustard, parsley, onion and celery back into the broth/wine mixture. Stir constantly until thickened. Remove from heat and stir into the broth/wine mixture. Return sauce to a boil, stirring constantly. Cook remaining 10 minutes, stirring constantly.
Return the beef/broth mixture to a simmer, stirring constantly until it is thickened and thickened.
Return meat mixture to a simmer, and pour over the vegetables and meat. Season with salt and pepper to taste. Refrigerate for 2 hours, stirring occasionally.