Beef Soup with Root Vegetables

Trim fat from meat. Cut meat into 3/4-inch cubes. In a 4-quart Dutch oven cook meat, half at a time, in 1 tablespoon of hot oil over medium heat until brown. Remove meat.

In the same Dutch oven, heat the remaining 1 tablespoon oil over medium heat. Add celery, onion, carrot, and garlic; cook for 3 minutes, stirring frequently. Drain off any fat. Return meat to Dutch oven.

Stir in broth, water, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1 1/4 hours or until meat is nearly tender. Discard thyme and bay leaf. Stir in potatoes, turnips, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes more or until meat and vegetables are tender. If desired, serve the soup with crackers.