1. Add the oil to a large Dutch oven or pot over medium-high heat. Once hot, add the onion and celery. Cook for two to three minutes or until the onion softens. Add the beef and cook, roughly crumbling it, until lightly browned. Season with salt and pepper.
2. Add the squash and Herbes de Provence. Cook for two more minutes, stirring.
3. Add just enough tomato juice to cover the meat. Cover with the sliced potatoes,
overlapping. Season with salt and pepper. Add the remaining tomato juice.
4. Bring to a boil. Cover and simmer gently for about 45 to 60 minutes or until the vegetables are tender.
5. Divide between bowls and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze individual portions for up to three months.
Serving Size
One serving is approximately two cups.
More Flavour
Add parsley and/or other different root vegetables and squashes.