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Beef & root broth


  • Heat a good slurp of oil in a very large heavy-bottomed pot and gently cook the onions, beef and garlic until the beef is coloured all over, continually tossing.
  • Then add the root vegies and briefly toss, before adding the remaining ingredients with 2½ litres stock. Mix well, turn the heat down and gently cook for about 1 hour until everything is very tender, adding more stock or water if needed. Taste for seasoning.
  • Serve the soup in individual bowls with a sprinkling of parsley on top and good crusty bread on the side.


  • olive oil
  • 2 large onions, roughly chopped
  • 600 gm lean beef, finely diced
  • 2 large garlic cloves, crushed
  • 2 swedes, cut in even chunks
  • 2 medium turnips, cut in even chunks
  • 2 medium carrots, cut in even chunks
  • 2 medium large potatoes, peeled & cut in even chunks
  • 2 medium parsnips, cut in even chunks
  • 1 celeriac, cut in even chunks
  • 3 bay leaves
  • a few fresh thyme sprigs
  • 1 cup dry white wine
  • 2 cans diced tomatoes
  • sea salt & freshly ground pepper
  • 2½-3 litres combination of beef & chicken stock
  • 3 tbsp chopped fresh Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm