Categories: Soups/stews, Beef 
      Yield: 8 servings 
  
  2 1/2 lb Beef bones, cracked                 2 x  Med Carrots, scraped, sliced 
      3 lb Beef Chuck                          1 x  Celery root, pared & cubed 
      3 qt Water                               3 x  Sm Turnips, pared & cubed 
  2 1/2 ts Salt                                2 c  Cauliflower, cut up 
    3/4 ts Pepper                              2 x  Bay Leaves 
      1 x  Lg Onion- peeled,sliced thin        4 x  Sprigs Parsley 
      2 x  Med Leeks, white parts only       1/2 ts Dried Thyme 
  
   Taking the white parts of the leek only, clean and thinly slice them. 
   Scald bones and rinse in cold water. Put beef and water in a large 
  kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a 
  full simmer; remove any scum from the top. Cook over low heat, partially 
  covered, 1 1/2 hours. Again remove any scum from the top. Add remaining 
  ingredients and continue to cook about 40 minutes, until meat and 
  vegetables are tender. Remove and discard parsley, bay leaves, and bones. 
  Take out the meat and cut into bite sized pieces, discarding any gristle. 
  Return meat to soup.    Serves 8 to 10. 
   You may also add noodles, rice or dumplings to the finished soup.