Ingredients
Scale
- 2 cups leftover roast beef or steak
- coconut oil
- 1 12-oz. bag mirepoix (or 1.5 cup diced onion, celery & carrot)
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1/2 cup red wine
- approx. 6 cups beef broth
- 1 medium sweet potato, peeled and diced
- 1 small granny smith apple, diced
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 3/4 teaspoon* to 1 teaspoon unrefined sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat 2 tablespoons coconut oil in a large soup pot over medium-high heat.
- Saute mirepoix until tender, then remove and set aside.
- Turn the heat to low and add a bit more coconut oil plus the garlic.
- Cook for about 30 seconds, then add tomato paste and beef. Stir to combine.
- Add the wine and continue to cook and stir for a few minutes.
- When the wine is absorbed, add the warm mirepoix back to the pot.
- Add the broth and all remaining ingredients.
- Bring soup to a boil, then lower heat and cover.
- Simmer, covered, for at least 30 minutes and up to several hours.
- Remove bay leaf and serve with Almond Flour Biscuits.
Notes
- Click here to shop my favorite kitchen tools and real food ingredients.
- Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
- My original recipe called for 1 teaspoon salt, but now that seems like too much! I’ve adjusted the recipe to begin at 3/4 teaspoon salt. Feel free to adjust according to your family’s preference. Be sure to use unrefined sea salt, which is very nourishing to the body. Regular table salt is completely different; it actually strips the body of important nutrients. Unrefined sea salt for the win!