Brown the beef in a large soup pot with the onion, celery, carrot, basil, and parsley. The onions should be close or all the way to translucent when you move to the next step.
Add the beef stock, seasoned salt, pepper, mustard and hash browns. Fold this mixture together and get up to a simmer on medium high heat, stirring frequently. Once simmering, cover and let simmer over medium to low heat for almost 30 minutes. You'll want to check it to make sure it doesn't stick too much on the bottom of the pan. If it gets too thick, use the 1 cup reserved beef stock. Before moving on to the next step make sure the carrots and potatoes are done. Neither one of those ingredients should be bite-y or crunchy still.
The next step is to add the milk and Velveeta, and stir until completely melted.
I like to enjoy this with some sliced tomatoes and green onion on top.
Don't be afraid to add more beef stock to this if you need it. I call this a stew because it is hearty, and can get really thick because of the potatoes, so if you want it more thinned out, just add more stock, and sprinkle a little more of the seasonings you like to compensate.
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|Serving Size: 1 Serving (652g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 228 (59%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 77.1mg||24 %|
|Sodium 1493.7mg||52 %|
|Potassium 1216mg||32 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.6g|
|Protein 27.7g||40 %|
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Calories per serving: 384
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