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