Cook ground chuck in a skillet over medium heat until meat is well-browned; drain and set aside.
Place chopped onions, celery and carrots in a small saucepan; add water just to cover. Heat to boiling and boil just until vegetables are crisp-tender; drain and set aside.
Melt margarine in a 2-quart saucepan over medium heat. Stir in flour and blend until smooth. Gradually stir in 1 quart plus 1 cup water. Cook, stirring, until hot, smooth and thickened. Stir in monosodium glutamate, pepper, beef base and tomatoes. Cook 1 minute, stirring constantly. Stir in browning sauce, frozen mixed vegetables, cooked vegetables and browned meat. Cover and cook over medium heat 30 minutes, stirring occasionally.
Per 1-cup serving: 346 calories (61 percent from fat), 24 grams total fat (6 grams saturated), 28 milligrams cholesterol, 24 grams carbohydrates, 11grams protein, 359 milligrams sodium, 2 grams dietary fiber/p>
Makes 1 1/2 quarts
Submitted by: Recipe Group Member