Ingredients

2 tsp. Olive Oil
1 lb. Stew Meat, cubed
1 medium Onion, diced
2 stalks Celery, diced
1 tsp. Garlic, minced
1 cup Mushrooms, quarter
1 TBSP. Flour
2 cups Beef Broth
2 cups Chicken Broth
1 1/2 cups Sweet Potatoes, large diced
2 1/2 tsp. Cumin, ground (I used less)
1 cup Tomatoes, diced (I used 1 can)
Salt and Pepper to taste

Instructions

Heat the Olive Oil in a large soup pot. Add the Stew Meat and brown. Add the Onions and Celery. Cook until just soft. Add the Garlic and Mushrooms. Cook for 2 minutes longer. Sprinkle on the Flour and cook for 3 minutes (stirring frequently).

Whisk in the Beef and Chicken Broth. Add the remaining ingredients, bring to a boil and reduce the heat.

Simmer for 1 1/2 hours (or until the beef is tender). Serve warm.

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