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.
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.
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