Catalan soup

• 1 tablespoon vegetable oil
• 900g/2lb beef mince
• 2 carrots, chopped
• 2 onions, chopped
• 2 tomatoes, chopped
• 25g/1oz plain flour
• 1.2 litres/2pt hot vegetable stock

1. Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just
2. cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
3. Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole.
4. Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.