Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from meat. Cut meat into 3/4-inch cubes. Heat 1 tablespoon oil in a 4-quart Dutch oven over medium heat. Add half the meat; cook until brown. Remove from the pot and repeat with the remaining meat. Remove from the pot and set aside.
Heat the remaining 1 tablespoon oil in the same pot over medium heat. Add celery, onion, carrot and garlic; cook for 3 minutes, stirring frequently. Drain off any fat. Return meat to pot.
Stir in broth, water, thyme and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for about 1 1/4 hours or until meat is nearly tender. Discard thyme and bay leaf. Stir in potatoes, turnips and sweet potato. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes more or until meat and vegetables are tender. If desired, serve the soup with crackers (or bread).