• In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.

  • Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.

  • In a medium mixing bowl, whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more.

Nutrition Facts

290 calories; 11 g total fat; 4 g saturated fat; 71 mg cholesterol; 713 mg sodium. 21 g carbohydrates; 3 g fiber; 24 g protein; 2187 IU vitamin a; 19 mg vitamin c; 81 mg calcium; 3 mg iron;