2 quarts or liters of beef bouillon stock
1 pound of cooked canned beef, cut into cubes
1 onion, chopped
5-8 potatoes, cut into pieces
2 carrots, sliced
1 stalk celery, sliced
1 (8 oz / 220 g) can of peas
2 Tbs flour
1 Tbs dried rosemary
pepper
1. Bring bouillon stock to boil.
2. Add onions, potatoes, carrots, and celery, continue boiling 15 minutes.
3. Stir in beef, rosemary, pepper, and flour. Reduce to medium-low heat and simmer 10 minutes.
4. Add drained peas. Cook 5 minutes.
Serve with bread.