Ingredients

• 2 lbs beef tip roast (cut into bite size cubes)
• 2 cups stewed tomatoes (16 oz.)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 3 1/2 cups beef broth (Swansons or any beef broth will do, 32 oz)
• 3 medium russet potatoes (peeled & diced)
• 3 medium red potatoes (peeled & diced)
• 1 medium yellow onion (finely chopped)
• 2 medium onions (diced)
• 1 large carrot (finely chopped)
• 2 large carrots (thickly sliced)
• 1/4 cup celery (finely chopped)
• 3 celery (thickly sliced)
• 2 cups baby portabella mushrooms (cubed) (optional)
• 1/2 cup frozen green pea (optional)
• 3 teaspoons garlic (minced)
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 tablespoon kosher salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh Italian parsley (finely chopped)

Instructions

1. Heat olive oil on medium low in Dutch oven or big soup pot.

2. Pour flour into plastic bag (1 gallon).

3. Place cubed meat inside & shake vigorously.

4. Swirl meat w/ wooden spoon to coat thoroughly.

5. Pour meat & finely chopped onion into Dutch oven.

6. Wait approximately 1.5 minutes then add 2 tsp of garlic,.

7. remaining flour, salt & pepper. Stir until browned.

8. (Be careful not to burn the garlic).

9. Add finely chopped carrots, finely chopped celery, diced onions & stir.

10. Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.

11. Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).

12. Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.

13. Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.

14. Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.

15. Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).