Beef And Ravioli Soup - cooking recipe

Ingredients

1/2 lb boneless beef top sirloin steak, cut into 1/4-inch dice
2 tablespoons flour
2 tablespoons butter
1 celery rib, chopped
1 carrot, chopped
1 onion, chopped
1 tablespoon garlic, chopped
1/2 teaspoon thyme
1/2 teaspoon white pepper
2 (14 1/2 ounce) cans beef broth
1 (28 ounce) can whole tomatoes with juice, chopped
1 cup water
1/2 teaspoon salt
1 (9 ounce) package beef ravioli, refrigerated
2 tablespoons flour
1 tablespoon cornstarch
2 tablespoons water

Preparation

Toss sirloin, and 2 tablespoons flour in bowl. Melt 2 tablespoons butter in large Dutch oven over medium-high heat. Cook until beef is browned; transfer with slotted spoon to bowl.
Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned.
Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally.
Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.