Beef Vegetable Soup

Ingredients

• 1 lb grass-fed beef (stew meat or chuck, cut into bite-size pieces)

• 1 tablespoon olive oil or avocado oil

• 1 onion, diced

• 2–3 garlic cloves, minced

• 2 carrots, sliced

• 1–2 beets, peeled and diced

• 1 zucchini, chopped

• 4–5 cups bone broth (beef or chicken)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon dried rosemary

• 1 teaspoon dried basil

• ½ teaspoon sage

• 1 teaspoon oregano

Instructions

1. Brown the beef
   Heat oil in a large pot over medium heat. Add beef, season lightly with salt and pepper, and brown on all sides (about 4–5 minutes). Remove and set aside.

2. Build the base
   In the same pot, add onion and cook until soft and translucent (about 3–4 minutes). Add garlic and cook 30 seconds until fragrant.

3. Add vegetables
   Stir in carrots and beets. Let them cook for 2–3 minutes to slightly soften and deepen flavor.

4. Simmer
   Return beef to the pot. Pour in bone broth. Add rosemary, basil, sage, oregano, salt, and pepper. Bring to a gentle boil, then reduce to low.

5. Slow cook
   Cover and simmer for 45–60 minutes, until beef is tender and beets are soft.

6. Finish with zucchini
   Add zucchini in the last 10 minutes of cooking so it stays tender and not mushy.

7. Taste + adjust
   Adjust salt and pepper as needed. Serve warm.