JustMeTo: I'd be happy to; it's really a "little of this, little of that" kind of recipe.
1 lb or so of chuck, diced small (that's my way; some like it large)
Brown lightly in batches, drain oil from pot.
add: 2-3 C good beef stock, return beef to pot
add: 1 turnip, diced small
1 or 2 carrots, depending on size, sliced 1/4 to 1/3 inch
simmer for 30 min or so (take your time, there's no rush)
add: 1 med yellow (or brown) onion, medium dice
3 stalks celery, 1/2 " slice
add more beef stock as the situation demands
simmer 30 min or so
add: 2 russet potatoes, pared and 1" dice
1 14oz can petite dice tomatoes, undrained
simmer till spuds tender, adding more stock to your liking.
You can also add, at the end, a small 6-8 oz can of peas or corn (drained) if you like. Sometimes I like, sometimes, I don't.
Sorry to get back to you so late, we spent the day sailing and whale watching. Soaked up plenty of sun; kinda pooped.
Enjoy the soup!