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Beef and Celery Soup with Apple Pistou

This super savory beef and celery stew layers the rich flavors of tender beef with the slight sweetness of tender celery. This soup is topped with an apple parsley pistou which adds a bright, refreshing twist! Check out our blog to learn more about pistou!

Cook Time: 30 Min

About the Dish

  • Sukiyaki Beef

    Sukiyaki Beef

  • PeachDish Salt

    PeachDish Salt

  • Canola Oil

    Canola Oil

  • Onion


  • Celery


  • Parsley


  • Vegetable Bouillon Cube

    Vegetable Bouillon Cube

  • Apple


  • Apple Cider Vinegar

    Apple Cider Vinegar


Please read the entire recipe card before beginning.
Put the butter out to soften. Preheat your oven to 300 degrees. Peel and slice the onion. Cut the beef into small cubes, then season the beef with ½ teaspoon of the PeachDish salt, then sprinkle with flour and mix to combine and coat.
Place a sauce pot over med-high heat, add 1 tablespoon of cooking oil. Once the oil is hot, add the beef in a single even layer. Cook without stirring for 2-3 minutes or until the beef is browned.
Turn the beef, add the sliced onion to the pan, and stir well with a flat wooden spoon or spatula to remove the brown bits from the bottom of the sauce pat. Add the marsala, and reduce it’s volume by half.
Add 3 cups of water, and the bouillon. Bring to a boil, then reduce to a low simmer. Simmer for 10 minutes. While the beef liquid is simmering, peel the celery root and cut into small slices, slice the celery, then add them to the pot. Simmer for 15 minutes more, or until the beef is tender.
Prepare the bread by scoring it into 1 inch pieces, rubbing inside the cuts with butter, then seasoning with PeachDish salt. Wrap the bread with foil, then place in the oven.
Wash, pick, and chop the parsley. Peel and finely chop the apple. Combine the parsley, apple, cider vinegar, olive oil, and ¼ teaspoon of peachdish salt in a bowl, and stir to combine.
Serve the soup topped with apple pistou, and a side of bread & enjoy!