English Beef Soup 2 tablespoons olive oil 1/2 pound lean beef -- cut in 1" cubes 1 small onion -- sliced rings 4 stalks celery -- chopped 2 quarts beef broth 1/2 cup chopped carrots 1/2 cup cooked barley 4 tablespoons unbleached all-purpose flour 1 cup cold water 2 tablespoons tomato catsup 1/2 teaspoon worcestershire sauce Salt and pepper to taste 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 1-1 1/2 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.

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Grandma's English Soup Recipes