• 1 1/2 lb chopped beef
• 1 cup chopped onion
• 1 cup shredded carrots
• 1 cup shredded potato
• 1 cup diced celery
• 1/4 cup margarine (1/2 stick)
• 1/2 cup flour
• 2 quarts water
• 1 can sweet peas (8 1/2 oz.) drained
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 5 Tablespoons beef concentrate

In large soup pot brown ground chuck.
Remove from pot with slotted spoon and set aside.
Drain drippings from pot and discard.
Simmer onions, carrots and celery in water to cover until partly cooked.
Drain and reserve liquid.

Melt margarine in pot used to brown meat; remove from heat, blend in flour to make a smooth paste.
Gradually mix in water (use liquid drained from vegetables plus enough water to make 2 quarts), stirring until paste is smoothly mixed with liquid.
Return pot to stove, bring to boil, stir frequently.

Reduce heat to simmer, add browned meat and rest of ingredients, stir well once, and simmer for about 20 minutes. Add salt to taste.

Makes 8 - 10 servings.