No tags available

Watch on YouTube

• 2 tblsp Olive Oil
• 2 Lbs Beef
• 1 Onion
• 3 Cups Beef Stock
• 1 small Swede
• 1 Celery
• 4 Carrots
• 4 Parsley
• 1 lb Potatoes
• 1/2 Leek
• Garnish Parsley

▢

Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil.

▢

Dice the onion and add to browning beef. Add the stock and bring to a boil, then lower the heat, cover, and let simmer for about 30 minutes.

▢

Peel and cut the rutabaga and celery root into 1 inch (2.5 cm) cubes. Add to the pot, cover, and continue simmering for another 30 minutes.

▢

Peel and chop the rest of the vegetables into 1 inch (2.5 cm) cubes and add to the pot. Slice the leek into rings. Cover and continue simmering for about 20 minutes. Stir as little as possible.

▢

Top with fresh parsley.