Ingredients:

Diced Beef Tips (lifter meat) 2 lbs.
Worcestershire sauce 1 T
Red Skinned Potatoes, quartered 1 ¼ lbs.
Baby Whole Carrots (fresh or frozen) ¾ lbs.
Onions, large diced 1 large or 2 small onions
Celery, sliced 2 stalks
Garlic, chopped 1 t
Hot water 12 ¾ oz
Beef Base: 3 T
Salt & Pepper to taste
Catsup, (optional): to taste
Corn starch & Water as needed to thicken

Procedure:

Dice beef in 1 inch cubes, sear in deep pan on high heat, with a little hot oil, until all beef is browned, add onions cook til translucent toss in garlic and cook 1 minute longer. Add water, Worcestershire Sauce, beef base, catsup & bring to a boil, quickly turn down to a heavy simmer, add carrots, celery and potatoes, cover and simmer for 30 minutes or until potatoes are tender, thicken with cornstarch slurry. Serve in a bread bowl.

Bread bowls can be made using the recipe for hot rolls and rolling 6 ounces of dough into a ball. Follow remaining recipe as you would to make hot rolls.