• 2 pounds chuck roast, cubed with fat trimmed
  • 1 cup onion, chopped
  • 2 cloves of garlic
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 cups celery, chopped
  • 2 cups turnip, peeled and chopped
  • 3/4 cup carrot, peeled and chopped
  • 32 ounces beef broth
  • 1 tablespoon worcestershire sauce
  • 2 Bay leaves


  1. Heat a large pot or dutch oven over medium-high heat. Add oil, then add your cubed beef. Sear all sides until nicely browned. Remove from pot.
  2. Add onions and garlic to the pot and saut矇 until soft. Then add tomato paste and spices (salt, pepper, onion powder, garlic powder, rosemary, thyme). Stir to form a well-combined sauce.
  3. Add the beef back in, then the broth, Worcestershire sauce, and bay leaves. Stir and bring to a boil.
  4. Once boiling, cover and turn heat down to low. Allow this to simmer 1.5-2 hours or until beef is tender.
  5. Add in carrots and turnips, then let simmer for 30 minutes longer (or until vegetables are tender enough for your liking). If you prefer a thicker soup, you can allow the soup to simmer longer without a lid.