2 lb. cubed beef shoulder, all fat removed, cooked weight 3 T. olive oil 1.5 c. red wine 6 c. beef broth .25 c. chopped garlic 1 envelope dried onion soup mix 1 t. whole cloves 3 c. small whole onions 2 c. small carrots 2 c. frozen okra 1 c. chopped celery
Brown beef in a pan in olive oil in batches. Put each batch into a soup pot. When all the beef is browned, put wine in the browning pan, scraping the browned bits. Add wine to soup pot. Add all the other ingredients except for flour and simmer for 30 to 45 minutes, or until vegetables are cooked. Shake flour with cold water in a small container with a tight lid and add to the soup pot, stirring constantly. Let cook and thicken for 10 minutes. Makes 8 two-cup servings.