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Beef Stew Soup
  1. In a large pan, saute onions, celery and carrots in the olive oil until tender, about 7 minutes.
  2. Remove and add meat and garlic to the same pan.
  3. Cook until meat is no longer pink. Add water, beef broth, bouillon, tomatoes, reserved vegetable, herbs, Worcestershire sauce and browning sauce. Simmer for 1 hour.
  4. Add potatoes and simmer for another 45-50 minutes. Add red wine and peas.
  5. Mix flour and milk together until smooth. Bring soup to a rapid simmer and add milk and flour mixture stirring rapidly. Simmer for 10 minutes. Turn off the heat and add the parsley. Serve with crusty bread.
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