This is another of my mom’s recipes.  What better recipes to have on a web site devoted to mothers than ones from my mom?

Ingredients:

• ½ pound beef sirloin, cut in ¼ inch cubes
• 2 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon cornstarch
• 1 cup plus 2 tablespoons water
• 1 celery rib, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 tablespoon chopped garlic
• ½ teaspoon thyme
• ½ teaspoon white pepper
• 2 cans (14.5 ounce size) beef broth
• 1 can (28 ounce size) tomatoes (chop tomatoes and reserve juice)
• ½ teaspoon salt
• 1 package (9 ounce size) beef ravioli (frozen)

Toss the beef and 2 tablespoons of the flour in bowl.  Melt butter in a large Dutch oven over medium high heat, add beef and cook until brown.  Remove beef.  Add celery, carrots, onion, garlic, thyme and white pepper to pot.  Cook for about 3 minutes until vegetables and lightly browned.  Add broth, tomatoes, reserved tomato juice, 1 cup of the water, beef and salt.  Bring to a boil, reduce heat to medium and cook for 20 minutes until vegetables are tender.  Add ravioli and cook and additional 10 minutes, stirring occasionally.  Meanwhile combine 1 tablespoon flour, cornstarch, and 2 tablespoons water in cup and mix until smooth.  Stir into soup, bring to a boil, and boil 1 minute.