Ingredients1 h 49 m servings 379
- Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery.
- Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano.
- Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.
Per Serving: 379 calories; 7.4 59 20 33 633 Full nutrition
ReviewsRead all reviews 4
It was super easy. I doubled the water and carrots. Then added some parsnips. It went over well with the family.
I just made this but used teriyaki instead of the brown gravy. my husband loved it!!!
My family and I loved this recipe. My 4 kids asked me to make it again and I will. I didn’t have beef bouillon so I just used the whole packet of dry gravy as there wasn’t that much left over. A...