Toss beef with 2 tablespoons flour in bowl.
Melt butter in large Dutch oven over medium-high heat. Add beef to Dutch oven and cook until
beef is browned; transfer with slotted spoon to
bowl.
Add celery, carrot, onion, garlic, thyme and
white pepper to Dutch
oven. Cook, stirring, 3 minutes, until vegetables
are lightly browned.
Add reserved browned beef, broth, tomatoes in
juice, 1 cup water and
salt. Bring to boil; reduce heat to medium and
cook 20 minutes, until
vegetables are tender. Add ravioli and cook 10
minutes, stirring
occasionally.
Meanwhile, combine remaining 2 tablespoons
flour and cornstarch with remaining 2 tablespoons water in cup until smooth. Stir into soup; bring
to boil and boil 1 minute. Makes 8 cups
