LONGBRANCH Carbonade Soup

1 lb. chuck blade pot roast
1 Tb oil
5 cups beef broth
4 cups LONGBRANCH Bloody Mary Zinger
12 oz. beer
1 cup chopped onion
1 cup sliced celery
2 tsp chili powder
1 tsp dried basil
2 garlic cloves, sliced
2 bay leaves
1 cup sliced carrots
1 cup frozen green beans, thawed
1 cup sliced mushrooms
1 pkg. Spatzel

Trim excess fat from roast. In 5 qt. Dutch oven, brown roast in oil.  Stir in broth, LONGBRANCH, beer, onion, chili powder, basil, garlic & bay leaves. Bring to a boil. Reduce heat; simmer, covered 2-3 hours until meat is tender. Remove meat from broth; cool. Stir in carrots. Bring to a boil. Reduce heat; simmer 15 minutes or until carrots are crisp-tender. Meanwhile, prepare spazel according to package directions; set aside. Remove meat from bones; cut into bite-sized pieces. Return to broth with green beans, mushrooms and spatzel. Cover and simmer an additional 10 minutes or until vegetables are tender.

Serves 6-8