Philadelphia Snapper Soup

Ingredients:

• 1 lb stewing beef, lean
• water: 1 1/2 quarts plus 1/2 cup
• 1/4 cup butter
• 1/3 cup celery, diced
• 1/3 cup onion, diced
• 1/3 cup carrot, diced
• 1/3 cup flour
• 1 teaspoon paprika
• 1 quart beef stock
• 3/4 cup Bookbinder's Chili Sauce, or more to taste
• 1 garlic clove, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon whole mixed pickling spice
• 3 tablespoons cornstarch
• 1 teaspoon parsley, chopped
• 1/3 cup cream sherry

Directions:

1. Place beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
2. Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
3. Cook vegetables in butter until onions are translucent. Add beef stock.
4. In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add Bookbinder's Chili Sauce and spices.
5. Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
6. Strain soup.
7. Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
8. Optional: Place vegetables into food processor or blender and purée. You can omit this step and keep vegetable pieces.
9. Add meat and vegetables (or vegetable purée).
10. Remove from direct heat. Add sherry and top with parsley right before serving.