Beef & Vegetable Soup

Basic Beef Soup Stock

Beef, cut up into 2-3" cubes
1-2 Beef bones, optional
Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
1 large head of garlic, peeled and minced
2 tsp salt
1 tsp pepper



In a heavy oiled baking pan, put beef bones and beef chunks. Drizzle olive oil, coarse sea salt and fresh ground pepper. Bake for about 15-20 minutes, stirring occasionally until the bones and beef begin to brown.

Crock Pot option: Place roasted beef bones and beef into a large crock pot; add celery root, leaves, minced garlic, onions, carrots. Add 2 tsps salt and pepper. Cover with water and bring to a boil and turn down to simmer overnight.


Stock Pot option: Place roasted beef bones and beef into a large stock pot. Add celery root, and leaves, minced garlic, carrots, chopped onion to a large stock pot filled with cold water, adding salt and pepper. Bring to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.

Soup Vegetables

1 cup of selection of favorite root vegetables, diced: potatoes, celery, carrots, parsnips, turnips, etc.
1 cup green beans, fresh or frozen (optional)
1 cup peas, fresh or frozen (optional)
Olive oil
A bit of butter
2 teaspoons of salt (to taste)
1 tsp finely ground black pepper
1 tblsp of Worchestershire Sauce
2 tblsps of A-1 sauce
Dash of hot sauce, optional

Procedure

In olive oil and a bit of butter, saute root vegetables in frying pan until they begin to brown; add salt and pepper to the pan and stir to incorporate for a couple of minutes; pour all of this into soup stockpot of beef and bones. Add peas and green beans, if desired. Bring the soup to a boil again and simmer until vegetables are done. Serve steaming hot.