Step 1Brown the meat with the butter in a stockpot over high heat, 2 to 3 minutes. Reduce the heat to medium and stir in the flour until smooth. Add the onion, carrot and celery. Cook 10 minutes. Add the undrained tomatoes, stock and Worcestershire sauce. Season with salt and pepper.
Step 2Simmer 1-1 1/2 hours (the soup will become thicker the longer it cooks). Skim the fat. Add the half-and-half the last 5 minutes of cooking.