1 c. onion, chopped
1 c. carrot, chopped
1 c. celery, chopped
4 tsp. beef bouillon granules
2 lb. ground round or beef round steak, cut into strips or cubes
1 tbsp. cooking oil (optional)
1/4 tsp. garlic powder
3/4 c. butter
1 c. all-purpose flour
1 (10 oz.) pkg. frozen mixed vegetables
1 (7 1/2 oz.) can tomatoes, cut up
2 tbsp. snipped parsley
2 tsp. Kitchen Bouquet
1 to 2 tsp. dried basil, crushed

In saucepan, bring onion, carrot, celery and 1 cup water to boiling; reduce heat, cover and cook for one minute. Drain vegetables, reserving liquid. Add bouillon granules to liquid; set aside. Set vegetables aside. In a large kettle or Dutch oven, brown meat, half at a time. (If using steak, cook in 1 tablespoon cooking oil.) Drain. Add garlic powder and 1/2 teaspoon salt. Set meat aside. In same kettle, melt butter; whisk in flour. Add enough water to reserved liquid to make 8 cups. Stir into butter mixture all at once. Cook and stir until thickened and bubbly. Add frozen mixed vegetables, undrained tomatoes, parsley, Kitchen Bouquet, basil, reserved vegetables, cooked meat, and 1 teaspoon pepper. Cook, stirring occasionally, until heated through. Makes 8 servings.