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

Preparation:

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.