Beef Vegetable Soup

• 3 lb. boneless beef, cubes
• 1 tsp. salt
• 6 c. water (hot)
• 2 Tbsp. beef flavor base
• 1 tsp. dry thyme
• 1 c. onion, diced
• 1 c. carrots, cut diagonal
• 1/4 c. tomato ketchup
• 1 Tbsp. brown sugar
• 1/2 tsp. pepper
• 1/4 c. vegetable oil
• 1/4 c. hard or all-purpose flour
• 3 c. canned tomatoes, chopped (undrained)
• 2 bay leaves
• 1 tsp. dry basil
• 2/3 c. celery ribs, cut diagonal
• 1 c. potatoes, cubed
• 2 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 2/3 c. green peas, cooked

1. Place beef in heated oil in heavy sauce kettle.
2. Sprinkle with salt.
3. Cook until beef is brown.
4. Sprinkle with flour.
5. Stir. Cook for 5 minutes over medium heat.
6. Add water, tomatoes, beef flavor base, bay leaves, thyme and basil.
7. Bring to a boil; reduce heat.
8. Cover and simmer for 30 minutes.
9. Add onion, celery, carrots, potatoes, ketchup, Worcestershire sauce, brown sugar, salt and pepper.
10. Bring to boil and reduce heat.
11. Cover and simmer for 20 minutes or until beef and vegetables are tender.
12. Remove bay leaves.
13. Sprinkle peas over stew and serve with biscuits or steamed rice.
14. Serves 10.

boneless beef, salt, water, beef flavor base, thyme, onion, carrots, tomato ketchup, brown sugar, pepper, vegetable oil, hard, tomatoes, bay leaves, basil, celery, potatoes, worcestershire sauce, salt, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085513 (may not work)