Beef & vegetable soup

July 1, 2016

This is a delicious soup for using up random bits and pieces of vegetables. Half a potato? Throw it in. Random cubes of butternut squash? Into the pot. Don't quite have enough of one of the ingredients, but you've got a whole pile of another? No problem. Toss it all together, cook, and enjoy!




  • 2 lbs. boneless beef chuck roast, cut into 1-inch pieces;

  • ½ cup onion, chopped;

  • 2 sweet potatoes, cut into cubes;

  • 2 carrots, cut into chunks;

  • 2 parsnips, cut into chunks;

  • 2 cups riced cauliflower;

  • 2 cloves garlic, minced;

  • 6 cups beef stock;

  • ½ tsp. dried thyme;

  • 1 tbsp. fresh parsley, minced;

  • Cooking fat;

  • Sea salt and freshly ground black pepper;


  1. Melt some cooking fat in a large saucepan placed over a medium-high heat.

  2. Brown the beef on each side, and set aside.

  3. Add the onion and garlic and cook until fragrant, about 5 minutes.

  4. Add about½ of the stock to deglaze the bottom of the pan.

  5. Add all the vegetables to the saucepan and cook, stirring frequently, until the vegetables are soft (about 10 minutes).

  6. Return the beef to the saucepan, add the remaining stock, and cover.

  7. Let everything simmer over a medium-low heat for 40 to 45 minutes, or until the meat is cooked through.

  8. Adjust the seasoning, sprinkle with the fresh parsley, and serve.




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