Ingredients
1 to 1-1/2 pounds beef stew meat, cut into bite-size pieces1-1/2 teaspoons salt3/4 teaspoon pepper7 cups water1 medium onion, chopped1 tablespoon butter8 cups shredded cabbage4 cups sliced carrots2 celery ribs, sliced2 medium potatoes, peeled and cubed2 cups chopped tomatoes1 cup chopped fresh beets1/4 cup minced fresh parsley1-1/2 tablespoons vinegar2 tablespoons all-purpose flour3/4 cup half-and-half cream
Preparation
In a large kettle, combine the stew meat, salt, pepper and water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
In a small bowl, combine flour and cream and cream. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.
