• ½ tbsp. olive oil
  • 1 onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1 small celeriac root, peeled and chopped
  • 1 turnip, chopped
  • 1 carrot, chopped
  • 1 yukon gold potato, chopped
  • ¾ pound grass-fed beef chuck, cubed
  • Cumin
  • Black pepper
  • 2 bay leaves
  • 4 cups beef stock (or water)
  • 1 cup red or white wine
  • 1 tsp. sea salt (and then season to taste)
  • Parsley, minced
  1. In a soup pot, sauté onion and garlic 1-2 minutes on medium heat.
  2. Season the cubed meat with cumin, black pepper, and sea salt.
  3. In a separate frying pan heat small amount of oil and sauté cubed meat until lightly browned.
  4. Add the meat and the juices to the soup pot, plus bay leaves, beef stock, wine and salt.
  5. Bring to a boil.
  6. Cover and reduce heat to low.
  7. Simmer 35-40 minutes.
  8. Add celeriac root, turnip, carrots and potato and continue cooking 25-30 minutes.
  9. Garnish with parsley.

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