For the Soup

• 4 pound carrot peeled and chopped or peeled mini carrots chopped
• 1 1/2 cup red onion chopped
• 1/4 cup coconut oil
• 2 tablespoon fresh ginger minced
• 1/4 cup honey leave out for vegan
• 1 teaspoon ground nutmeg
• 1 tablespoon sherry vinegar or apple cider vinegar
• 8 cup cashew milk
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper

For the Gremolata

• 1/2 cup hazelnuts chopped and toasted
• 1/2 cup sage
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey leave out for vegan
• 2 dash sherry vinegar
• 1 cup Italian parsley

• 2 1/2 pound beef shoulder roast 1/2 inch cubes
• 6 1/4 tablespoon tomato paste
• water enough to cover the meat
• 2 onion medium diced
• 7 clove garlic sliced
• 2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
• 1 tablespoon chicken bouillon powder or to taste