English Beef Soup

2 tb Olive oil
1/2 lb Lean beef, cut in 1" cubes
1 Small onion, sliced rings
4 Stalks celery, chopped
2 Quarts beef broth
1/2 c Chopped carrots
1/2 c Cooked barley
4 tb Unbleached all-purpose flour
1 c Cold water
2 tb Tomato catsup
1/2 ts 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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