Brown beef well on all sides in Dutch oven. Sprinkle well with Accent, salt and pepper. Add celery seed, oregano, vinegar and sliced onion. Cover tightly; simmer on low heat, turning occasionally about 3 1/2 hours. Add small whole onions and carrots, tucking into gravy around beef. Simmer, covered, 1 hour or until beef is tender and vegetables are done. Remove meat and veggies to platter and make gravy as follows: Add enough water to broth to make about 2 1/2 cups. Combine 3 Tbsp. flour and 1/2 cup water and stir into liquid. Cook until thickened and season to taste.
By Robin from Washington, IA
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