1 lb. ground chuck
1 tbsp. vegetable oil
1 c. thinly sliced carrots
1/2 c. chopped onion
1/2 c. thinly sliced celery
2 tbsp. flour
1 (14 1/2 oz.) can beef broth
1 (14 oz.) can Italian tomatoes
1 c. water
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 to 1 c. frozen peas
2 tbsp. chopped fresh parsley

Brown ground chuck, drain and set aside. Cook carrots, onion and celery in oil about 5 minutes. Stir in flour and cook 1 minute more. Add beef broth, tomatoes (chopped) with juice, water, Worcestershire, salt and pepper and ground chuck. Bring to a boil. Reduce heat and simmer 25 minutes. Stir in frozen peas and parsley. Simmer 5 minutes more. Makes 6 cups.