Beefy Potato Soup

Serves 8 to 10

Ingredients

Oil for sauteing

1 pound beef flanken or beef stew meat cut into bite-sized pieces

1 large onion minced

1 whole bulb garlic

2 pounds all-purpose potatoes, peeled and cubed

2 large carrots, sliced into coins

1 knob celery root, peeled and cubed

Any of the following root vegetables can be added: turnips, beets, rutabaga, parsnips, radish, or yams.

Freshly ground black pepper, to taste

½ cup fresh dill, chopped

8 to 10 cups beef stock (vegetable stock can be used)

Additional water to bring liquid level above vegetables

½ cup barley or other whole grain

Salt to taste

Step 1

Place a few tablespoons of oil into a large stock pot or Dutch oven. Sear the meat on all sides.

Step 2

Add the chopped onion, carrots and cubed celery root.

Step 3

Add the remaining cubed root vegetables and the bulb of garlic.

Step 4

Pour the stock and water over the vegetables to cover by at least 1 inch.

Step 5

Bring to a boil.

Step 6

Reduce heat to a simmer and add the ½ cup of barley along with the chopped dill.

Step 7

Cover and allow to simmer for 1 hour or longer, checking to make sure that the liquid does not evaporate. Add more stock or water if needed.

Note

This is a thick hearty soup that falls between a soup and a stew in consistency. Serve with thick slices of crusty whole grain bread.