Beef > Additional Selections > Beef and Vegetable Soup

Beef and Vegetable Soup

Cooking method: Soup-Making
Serves 6
Total preparation time: 1 hr. 30 min.


1 1/2 lbs. Beef for Stew
Salt, to taste
Pepper, freshly ground, to taste
3 tablespoons olive oil
8 cups beef stock
6 carrots, chopped
1 parsnip, chopped
1 celery root, chopped
2 stalks celery, chopped


1. Divide the diced beef into 3 portions. In a heavy-bottomed stock pot, brown each batch of diced beef in 1 tablespoon of oil. After browning, remove the beef to a plate or bowl and brown each remaining batch of diced beef in 1 tablespoon of oil.

2. When all the beef is browned, bring the stock to a boil and add the carrots, parsnip, celery root, celery, and all the browned beef. Reduce heat and let soup simmer for about 1 hour before serving.

This recipe is from MEAT by the Lobel's