BEEF AND RAVIOLI SOUP

BEEF AND RAVIOLI SOUP image

Yield Makes 8 cups

Number Of Ingredients 16

1/2 lb. boneless sirloin, cut into 1/4-inch dice
4 tbsp. flour, divided
2 tbsp. butter or margarine
1 celery stick, chopped
1 carrot, chopped
1 onion, chopped
1 tbsp. chopped garlic
1/2 tsp. thyme
1/2 tsp. pepper
2 (14 1/2 oz) cans beef broth
1 (28-oz) can chopped tomatoes
1 cup water
1/2 tsp. salt
1 (9-oz) package cheese ravioli
1 tbsp. cornstarch
2 tbsp. water

Steps:

Toss the sirloin with 2 tbsp. flour to coat. Melt the butter in a large pot over medium-high heat. Add beef and cook, stirring, until browned on all sides. Transfer beef to a bowl and set aside. Add celery, carrot, onion, garlic, thyme, and pepper to pot. Cook, stirring, 3 minutes, until vegetables are lightly browned. Add the beef broth, tomatoes, water, reserved beef, and salt. Bring to a boil, then reduce heat to medium and cook 20 minutes, until vegetables are tender. Add the ravioli and cook 10 minutes, stirring occasionally. Meanwhile, combine 2 tbsp. flour and the cornstarch with 2 tbsp. water and mix until smooth. Stir into the soup, bring to a boil, and boil for 1 minute to thicken.