1 1⁄4lbs sirloin tip roast, cubed
2 large potatoes, cubed
3 carrots, sliced
1 onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
salt and pepper
3(16 ounce) cans broth
DirectionsIn a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
Toss the beef cubes in the flour until coated.
In a soup pot heat the olive oil over medium high heat until the oil blooms.
Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
Add all three tins of beef broth and bring to a boil.
Boil until veggies are tender, add the Worcestershire sauce, season to taste with salt and pepper.