My ultimate comfort food -- my go-to meal for those chilly fall and winter evenings, and YES, we have those in Arizona. Ingredients 2 tablespoons olive oil 1 1/2 pounds beef chuck steak or roast, cut into chunks, 1 medium onion, diced 2 cloves garlic, minced 4 whole carrots, cut into thick rounds 2 stalks of celery sliced 2-3 yukon gold potatoes, cut into bite-sized chunks 1-½ teaspoon seasoning salt 1 teaspoon sea salt (or to taste) ground black pepper to taste 6 cups beef

This is Mark and Tony's delicious recipe -- no matter how hard I try, I never make it as well as they do. 2023. For the rosemary oil:1 cup olive oil4 (4-inch) sprigs of fresh rosemary For the Soup:2 T. olive oil1 medium yellow onion, chopped (about 1 cup)2 garlic cloves, minced (about 1 tablespoon)1 quart low-sodium chicken broth or vegetable broth, plus more as needed for reheating1 medium head cauliflower, cored and broken into 1-1/2 inch florets, about 2-1/2 lbs.2 t. kosh