It a stock pot or deep pot, add 1 tablespoon of olive oil over med high heat. Add Sirlon tip and braze until lightly pink on inside, about 2 minutes. Then add onions and garlic, cook for another 2 minutes. Then add potatoes and cook for another 2 minutes. Now you start adding all the other ingredients on the list, except the pasta. Bring to a light boil and turn heat down to low and simmer for 2 1/2 hours or until potatoes and vegetable are tender. Then add the pasta and cook for approximately another 30 minutes or until the pasta is al dente. At this point you might need to add a little more liquid depending on how soupy you would like it. The pasta will soak up a lot of the liquid. Add more beef stock or chicken broth works great. Remove the bay leaves and serve up with the graded Parmasan cheese (optional) and enjoy with great cornbread or crackers of your choice.