Instructions

1. Coat the beef pieces with cornstarch and season with salt and pepper.
2. Heat the oil in a large dutch oven over medium-high heat.
3. Add the beef pieces and cook, in 2 batches, until golden on both sides. Set aside.
4. To the sauce pot sauté the onion, celery and carrots for 5 minutes, stirring occasionally.
5. Add in the remaining ingredients together with the beef chunks.
6. Bring the soup to a boil, then reduce heat to a low, and cook partially covered, for 30-40 minutes.
7. When done, beef and veggies should be tender.
8. Garnish with freshly chopped herbs, if desired, and serve.