Categories: Soups & Stews

Ingredients

• 1/2 cup butter
• 2 cups diced onions
• 1/1-2 lbs. stewing beef cubes, each cut in half
• 12 cups water
• 10 pouches beef bouillion
• 2 pouches chicken bouillion
• 1/2 cup flour
• 4 cups peeled, chopped carrots
• 3 cups peeled, chopped potatoes
• 2 cups peeled, chopped parsnips
• 1/2 cup sweet paprika
• 1/2 cup cooking sherry
• 1 tbsp Worcestershire sauce
• 1 tbsp celery salt
• 1 tbsp salt
• 1 tbsp coarse black pepper

Directions

1. Melt butter in frying pan or wok over medium heat.

2. Add onions and cook, stirring frequently, 5 minutes or until limp.

3. Add stewing beef and brown 5 minutes, stirring frequently.

4. Meanwhile, boil 3 cups water in kettle.

5. Dissolve all bouillion in boiled water in a measuring cup and add mixture to onions.

6. Add paprika and Worcestershire sauce and stir well, about 5 minutes.

7. Transfer all contents of wok to soup cauldron and reduce heat to medium-low.

8. Combine 6 cups cold water with the flour in a mixing bowl and whisk until mixture is completely smooth.

9. Add flour-water mixture to cauldron.

10. Add cooking sherry and remaining 3 cups water.

11. Add potatoes, carrots, parsnips, salt, pepper, and celery salt and stir well.

12. Let simmer, stirring every 5 minutes, for 1/2 hour to 1 hour. (The longer it simmers, the better the flavours will blend.)

13. Remove from heat and serve.

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