Quick and Easy Beef Vegetable Soup

1 lb.  beef, diced to about 3/4 inch
1  lg. yellow onion, chopped
1 c     carrots, diced
1 c     celery, diced
10-15 oz. mushrooms, chopped
1   med./lg. russet potato diced to about 1/2/inch
2 15 oz. cans of beef broth (better, yet, stock)
1 28 oz. can of diced tomatoes
2  tsp. Better than Bullion Beef Concentrate
3/4 cup of flour
Salt and pepper to taste.
Kitchen Bouquet - for color -
a little butter and oil
    Dice first five ingredients to desired size and set aside with onions and mushrooms in one small bowl and carrots and celery in another, beef in a third and potato in a fourth.
Heat a large skillet and add some oil and butter.
    Combine the flour and some s & p in a bowl and add the beef chunks. Mix to ensure each piece is nicely coated with the flour.
Shake off excess flour and brown in the skillet.
When beef is nicely browned, empty skilled into a slow cooker.  Return the skillet to heat, add a little more butter and oil. 
When hot add the onion and mushrooms and lightly saute and add to the slow cooker along with the celery and carrots.
Add the two cans of broth, two teaspoons of beef concentrate, the tomatoes and potato.
Add Kitchen Bouquet as you like for color.

    Cook on HIGH.  Stir after an hour and after about two and a half hours check to see if carrots, celery and potatoes and carrots are cooked through.
If not continue cooking until you are satisfied with them.