Mel-High Shredded Beef

Directions

This recipe is a standby we’ve fed to many a branding crew. It’s hearty and filling - important requirements when you’re feeding a bunch of cowboys!

In a Dutch oven, brown beef in oil on both sides.

Add onion and celery when meat is almost browned.

Add broth; cover and simmer 3 to 4 hours or until meat is tender.

Remove meat; cool and shred.

Drain vegetables, reserving 1½ cups broth.

Skim off any fat.

Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients.

Simmer until heated through.

This keeps well in a slow cooker on low heat.

Remove bay leaf before serving.