This traditional Scottish recipe is more of a hearty beef stew than it is a soup. One bowl will fill your belly and warm your heart for days.
This recipe comes from my boyfriend’s grandma. He made it for me when we were first dating when I was sick and I loved it. It is a truly a labour of love. Grandma used to shred the carrots and turnip all by hand!! (I have never been more grateful for my food processor!)
Every now and again we make a huge pot together and it makes me smile every time 🙂
4 packages stewing beef, trimmed
4-6 medium turnips, peeled and shredded in food processor
1 5lb bag carrots, peeled and shredded in food processor
4-5 large leeks, halved lengthwise and chopped
3-4 large sweet potatoes, scrubbed and cubed (you can use white potatoes if you prefer, as the original recipe does)
Beef bone broth (homemade)
White pepper, to taste
Sea salt, to taste
This recipe makes a massive quantity. If you don’t have a large enough stock pot, you may want to halve it.
We also usually freeze half of the soup the second day to have handy on lazy or rainy days :
- Fill your pot halfway with water, and bring to a boil
- In the meantime, trim your beef and prep all your veggies (shred carrots, shred turnip, chop potatoes, chop leeks). Set aside.
3. Add beef to the boiling water. Skim off any scum from the top until it no longer builds up.
4. Add leeks and potatoes to the water once there is no longer any scum build up on the top from the beef.
5. Add homemade beef bone broth (about 4 cups).
6. Leave soup to cook until potatoes are tender.
8. Bring to a boil and reduce to simmer for 1-2 hours, covered.
9. Season with sea salt and white pepper to taste. You may have to add more water as you go, as some may evaporate in the cooking process.
10. Once beef is extra tender, your soup is ready!
Serve hot with warm crusty bread (if you aren’t gluten free)
ENJOY your labour of love!! 🙂