Beef And Ravioli Soup Recipe

Ingredients for Beef And Ravioli Soup

• Boneless Beef Top Sirloin Steak
• 4 tablespoons all-purpose flour
• 2 tablespoons butter
• Celery Rib
• 1 carrot, chopped
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Pinch of white pepper
• Beef Broth
• Tomatoes With Juice
• 1 cup water
• 1/2 teaspoon salt
• 1 (25 ounce) package beef ravioli
• 1 tablespoon cornstarch

How to Make Beef And Ravioli Soup

1. In a bowl, toss 1 lb sirloin steak, cut into 1-inch cubes, with 2 tablespoons all-purpose flour.
2. Melt 2 tablespoons butter in a large Dutch oven over medium-high heat.
3. Add the beef to the Dutch oven and cook until browned on all sides.
4. Transfer the beef to a bowl using a slotted spoon, reserving the browned bits in the Dutch oven.
5. Add 2 celery stalks (chopped), 1 carrot (chopped), 1/2 medium onion (chopped), 2 cloves garlic (minced), 1 teaspoon dried thyme, and a pinch of white pepper to the Dutch oven.
6. Cook, stirring frequently, for 3 minutes, until the vegetables are lightly browned.
7. Pour in 6 cups beef broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup water, the reserved beef, and 1/2 teaspoon salt.
8. Bring the mixture to a boil.
9. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the vegetables are tender.
10. Add 1 (25 ounce) package beef ravioli.
11. Cook for 10 minutes, or until the ravioli is cooked through, stirring occasionally.
12. Meanwhile, in a small bowl, whisk together 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, and 2 tablespoons cold water until smooth.
13. Stir the flour mixture into the soup.
14. Bring the soup to a boil and cook for 1 minute, or until the sauce has thickened slightly.