8 c. water
1/3 c. chopped carrots
1 c. chopped onion
1/2 c. chopped celery
1/2 chopped cabbage
1/4 tsp. leaf thyme
6 beef bouillon cubes
1/2 tsp. granulated garlic
2 tbsp. Kitchen Bouquet
2 tbsp. Worcestershire sauce
Pinch of pepper
1 c. sugar
1 tsp. salt
2 tsp. tomato sauce
3/4 c. diced cooked roast beef
2 heaping tbsp. flour
2 tbsp. corn oil
1/4 c. burgundy
1 diced fresh tomato

Combine all ingredients except flour and oil. Simmer in pot until carrots are tender. Combine flour and corn oil, mix into pot until lightly thickened. Simmer and serve hot.