Secret Ingredient Beef Soup

• 1 teaspoon Vegetable Oil
• 1 whole Onion, Chopped
• 400 grams Beef Cubes
• 500 grams Root Vegetables (I Used Carrots, Yellow Turnips, Celeriac And Parsnip In Equal Parts), Finely Cubed
• 1/2 Leek, Finely Sliced
• 2 liters Water, Or More As Needed
• 10 Peppercorns
• 2 Tablespoons Salt
• 100 milliliters Dry Sherry
• Freshly Chopped Parsley Or Chives, For Garnish

1. Heat vegetable oil in a large pot. Add chopped onion and cubed beef and roast until brown. Add all the vegetables and braise until they start to soften.
2. Add the water, peppercorns and salt and bring to boil. Keep skimming off the foam that forms on top of the soup and simmer until meat is soft and easily falls apart. This while take at least a1n hour or so. Add more water if required.
3. Right before serving, add sherry and bring the soup to boil once again so the alcohol can evaporate. Serve with some freshly chopped parsley or chives.

vegetable oil, onion, liters water, peppercorns, salt, milliliters, freshly chopped

Taken from tastykitchen.com/recipes/soups/secret-ingredient-beef-soup/ (may not work)