Beef Soup

Ingredients:
- 1 lb stewing beef, cut into 1 cm wide cubes
- 1 cup potatoes (or red kidney beans)
- 1 cup carrots, diced
- 1 celery stalk, diced
- 2 tomatoes, diced
- 1/2 onion, diced
- 4 cups beef broth (or chicken broth)
- 3 tbsp oil
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp tarragon flakes
- 1 tsp parsley flakes

Preparation:
- Heat oil in a skillet on high heat. Add beef and stir until just cooked. Take beef out and set aside.
- Using the remainig oil in the same skillet (or add 1 tbsp if necessary), fry onion until aromatic. Add carrots, celery, tomatoes, and potatoes. Mix vegetables for one minute. Add the beef back into the skillet and mix it with the vegetables.
- Transfer the content into a pot. Fill the content with beef broth. Add salt, black pepper, tarragon, and parsley.
- Turn heat up on high until the soup starts to boil. Then turn the heat to low and cook for 30 minutes.
- Serve with gluten-free crackers and cream cheese.