English beef soup

2 quarts

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
½ pounds Lean beef, cut in 1\" cubes
1 Small onion, sliced rings
4 Stalks celery, chopped
2 Quarts beef broth
½ cup Chopped carrots
½ cup Cooked barley
4 tablespoons Unbleached all-purpose flour
1 cup Cold water
2 tablespoons Tomato catsup
½ teaspoon Worcestershire sauce
Salt and pepper to taste

Directions

In a large soup pot, heat the oil and brown the beef and onion. Drain off the fat. Add the celery and beef broth. Simmer, covered, for 1-1½ hours, or until the meat is tender.

Add the carrots and barley and simmer for 20 minutes. In a small bowl, blend the flour and cold water. Slowly add the flour mixture to the soup pot and cook for 5 minutes, stirring frequently. Add the catsup, Worcestershire sauce, salt and pepper. Stir well and serve Submitted By STEWART HOPPER On 11-13-94

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