Heat stock pot over medium-high heat

Add olive oil and meat

Brown meat for about 5 minutes per side

Add stock, zucchini, onion, garlic, parsnip and tomato paste

Bring to a boil

Lower heat, cover and simmer 40-60 minutes

Just before serving, remove meat from pot, set aside and keep warm

Puree vegetables and stock with a stick blender

Return meat to sauce

Serve meat in a shallow bowl with sauce

I serve this with toasted gluten-free bread