1. In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
3. In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
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|Serving Size: 1 Recipe (124g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 88 (59%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 44.1mg||14 %|
|Sodium 60.3mg||2 %|
|Potassium 269.7mg||7 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.5g|
|Protein 12.5g||18 %|
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Calories per serving: 148
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