Title: Recipe By : Bill Hatcher
Categories: Beef Soup Blank
Yield: 1 Servings

2	lb	Stew meat or other lean beef, in 1-inch cubes
2	tb	Oil
1/4	c	Flour
2	qt	Water; adjust as required
4		Beef bouillon cubes
1	tb	Parsley; dry or equivalent
		; fresh
2	ts	Worcestershire sauce
1	ts	Kitchen bouquet; if desired, for
		; color
2		Ribs celery; more as desired
1	lb	Carrots
2	md	Onions; quartered
2	lb	Potatoes
		Salt & pepper to taste

Heat oil in large pot and brown beef; after meat is browned, add flour and stir to coat and continue browning to desired color. Stir continuously after adding flour to avoid burning. Add water, salt, bouillon cubes, Worcestershire, parsley and kitchen bouquet (if used) and simmer until barely fork tender, approximately 2 hours. (Depends on cut of meat used. ) Add additional water if too thick.

Add celery, carrots and onions; bring back to a boil and simmer 5 minutes. Add potatoes, salt and pepper and cook until potatoes are done, about 15 minutes.

If broth is to thin, thicken with a small amount of flour/water paste.

Great served with warm biscuits or cornbread.

Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

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