Steak and Potato Soup

1-1/2 to 2 lb Chuck roast, cubed
1/2 C.flour
salt, to taste
pepper, to taste
1 T. smoked paprika
1 T. olive oil
2 T. butter
1 lb. Yukon Gold potatoes, cubed
12 oz mushrooms, thinly sliced
1 large onion, chopped
4 cloves garlic, minced
1 (6 oz) can tomato paste
1 (14 oz) can fire roasted diced tomatoes
4-6 (14 oz) cans beef broth
2 T. Worcestershire sauce

In ziploc bag, add flour, paprika, salt and pepper to taste.  Add cubed chuck roast and toss to coat.

Heat oil in dutch oven over high heat.  Add cubed chuck roast and brown on all sides.  Remove and set aside.

Add butter to dutch oven and reduce heat to medium.  Add onions and cook until slightly soft.  Add mushrooms and cook until browned and onions are soft.  Season to taste with salt and pepper.  Add garlic and cook 1 minutes more until fragrant.  Add in tomato paste and stir until slightly caramelized.  Add in diced tomatoes, stirring to loosen browned bits on bottom of Dutch oven.  Add in beef broth, potatoes, reserved beed and Worcestershire sauce.  Bring to a boil and then reduce heat to simmer 15-20 minutes or until potatoes are soft.