Ingredients

• 2 1/2 pounds of lean beef
• 3 pints cold water
• 2 tablespoons fine barley
• 1/2 cup of diced carrot
• 1 cup finely cut celery
• 1 cup boiling water
• 2 tablespoons of flour
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon ketchup
• salt and pepper to taste

Instructions

• From your beef, cut off and lay aside about 1/4 of a pound, and pass the remainder through the meat chopper.
• Pour over it 3 pints of cold water, let stand for half an hour, then heat gradually, and simmer for three hours, then strain.
• Boil separately until tender the barley and diced carrot.
• Cut the reserved piece of meat into tiny pieces, peel and thinly slice one small onion, and brown with the meat in a spoonful of drippings.
• Add celery and 1 cup of boiling water and simmer for an hour.
• Stir in flour that has been smoothly mixed with cold water, add the meat stock gradually, and stir for a few moments.
• Bring to the boiling point, add the previously cooked carrot and barley, Worcestershire, ketchup, and salt and pepper to taste, then simmer for ten minutes longer.

Source: http://recipes.lovetoknow.com