Stovetop Instructions

1. In a medium mixing bowl combine the flour, paprika, marjoram, Italian seasoning, garlic powder, pepper and salt.
2. Add the cubed beef to the mixing bowl and coat with the spice and flour mixture. Make sure all the beef is coated – don’t be afraid to use your hands! Allow the beef to sit for 5 minutes or so to really suck in the spices and flour. The beef will absorb the seasonings.
3. In a large stock pot, on medium high heat melt the butter. Add the seasoned beef to the pot and allow it to brown for a bit; stir a few times. (Tip: the soup will taste amazing if you allow your beef to get a nice sear on it!)
4. Next add the onions, worchestershire sauce and bay leaves. Cook, while stirring a few times, until the onions have softened.
5. To the pot, add beef stock, water, diced tomatoes, tomato paste and chopped celery leaves.
6. Add potatoes, carrots and chopped celery. Bring to a boil, then reduce heat and simmer for about 45 minutes – 1 hour.
7. Remove the bay leaves before serving and taste test – add salt and pepper according to taste.
8. Garnish with fresh chopped parsley.

Tastes amazing served with a side of crusty bread! Enjoy!

Slow Cooker Instructions

Start by browning your beef with the flour and spice mixture, butter, onions and bay leaf in a large skillet over medium-high heat. Once the beef is browned, add it to your slow cooker. Add the remaining ingredients. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Once the soup is finished cooking, Ladle into bowls and enjoy!

Instant Pot/Pressure Cooker Instructions

Set your instant pot to the sauté function. Add in the butter and beef (coated in the flour and seasoning mixture). Sauté until the beef is browned. Add in the remaining ingredients and set your instant pot to the soup function. Cook for 30 minutes.