Beef And Ravioli Soup

• 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

1. 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.
2. Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned.
3. 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.
4. 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.

boneless beef, flour, butter, celery, carrot, onion, garlic, thyme, white pepper, beef broth, tomatoes, water, salt, beef ravioli, flour, cornstarch, water

Taken from www.food.com/recipe/beef-and-ravioli-soup-185758 (may not work)