Steak And Vegetable Soup

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1-1/2 to 2 pounds lean round steak, cut into 1/2-inch cubes
• 1/4 cup chopped onion
• 3 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1/4 teaspoon pepper
• 4 cups reduced-sodium beef broth
• 2 cups water
• 1 bay leaf
• 4 sprigs fresh parsley, chopped
• 2 sprigs celery leaves, chopped
• 1/2 teaspoon dried marjoram
• 1-1/2 cups cubed peeled potatoes
• 1-1/2 cups sliced carrots
• 1-1/2 cups chopped celery
• 1 can (6 ounces) low sodium tomato paste

1. In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions. Combine the flour, paprika, and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
2. Add the potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, for 15 minutes. Discard bay leaf before serving.

butter, vegetable oil, lean round steak, onion, allpurpose, paprika, pepper, beef broth, water, bay leaf, parsley, celery, marjoram, potatoes, carrots, celery, tomato paste

Taken from www.tasteofhome.com/recipes/steak-and-vegetable-soup/ (may not work)