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

In saucepan, bring onion, carrot, celery, and 1 cup water to boiling; reduce heat, cover and cook for 1 minute. Drain vegetables, saving liquid. Add bouillon to liquid, set aside. In Dutch oven or stack pot brown meat 1/2 at a time in cooking oil. Drain off oil, add garlic and 1/2 teaspoon salt, then set aside.

In same kettle melt butter; whisk in flour. Add reserved liquid into butter mixture all at once, then cook until thick and bubbly. Add all fresh and frozen vegetables, undrained tomatoes, Kitchen Bouquet, basil, meat, and 1 teaspoon pepper. Cook until heated through. Serves 8.