Beef and Beet Soup




2-3 pounds grassfed, bone-in beef roast 

4 tablespoons grassfed butter, ghee, or tallow, divided

4 beets, including greens, peeled and chopped

1 onion, peeled and chopped

3 carrots, peeled and chopped

3 stalks celery, chopped

8 ounces organic mushrooms, sliced

2 cups cabbage, shredded

1/2 cup red wine (optional)

4 cloves garlic, minced

Clean, filtered water

Additional bone broth, if needed

Fresh herbs such as parsley, thyme, or rosemary


In the bottom of a large dutch oven, heat a couple tablespoons of butter over medium-high heat.  Brown the roast for about 3 minutes on each side, making sure to salt each side before searing.  Add about 2 quarts of water until meat in covered by about 2 inches.  Bring to a simmer and cook until meat is tender and falling off the bone.  This will take 3-4 hours.  Strain the broth and discard the solids.  Reserve the broth and meat.   

Again, In the bottom of your large dutch oven, heat a couple tablespoons of fat over medium-high heat.  Saute all vegetables except for beet greens until soft and starting to carmelize, about 10 minutes.  Add garlic and stir until fragrant, about a minute.  Add wine and scrape up brown bits.  Pour in broth and additional broth or water, if needed.  Bring to a boil and reduce heat to a simmer.  Add beet greens and maintain a simmer for about 15 minutes, covered.  Add reserved beef and cook until heated through, for about a minute.  Ladle into bowls and serve with sour cream and fresh herbs.  


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