Instruction

• ▢ Heat olive oil in a large pot
• Cut beef into 1 inch (2
• 5 cm) cubes and brown in oil
• ▢ Dice the onion and add to browning beef
• Add the stock and bring to a boil, then lower the heat, cover, and let simmer for about 30 minutes
• ▢ Peel and cut the rutabaga and celery root into 1 inch (2
• 5 cm) cubes
• Add to the pot, cover, and continue simmering for another 30 minutes
• ▢ Peel and chop the rest of the vegetables into 1 inch (2
• 5 cm) cubes and add to the pot
• Slice the leek into rings
• Cover and continue simmering for about 20 minutes
• Stir as little as possible
• ▢ Top with fresh parsley