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| beef bottom sirloin: 1 lb |
| onions (chopped): 1 cup |
| canola oil - for salads, woks and light frying: 2 tsp |
| white potatoes (diced): 2 cups |
| carrots (chopped): 1 cup |
| frozen peas: 1 cup |
| soup - beef broth: 14.5 oz |
| water: 1 cup |
| balsamic vinegar: 2 tsp |
| parsley: 1 tsp |
| chives (chopped): 1 tsp |
| fresh basil (chopped): 1 1/2 tsp |
| fresh thyme: 1 tsp |
| salt: 1 dash |
| black pepper: 1 dash |
Credit: allrecipes.com
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In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.
