Eosinophilic Esophagitis Friendly Beef and Vegetable Soup
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.8(23)
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Learn more āIngredients
6 servings
- 2 tbsp garlic-infused oil
- 1 Ā½ lb beef chuck, cut into 1-inch cubes
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 4 medium carrots (about 12 oz total), peeled and cut into Ā½-inch rounds
- 2 medium parsnips (about 8 oz total), peeled and cut into Ā½-inch pieces
- 3 medium stalks celery, sliced Ā½-inch thick
- 6 oz green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes, drained
- 6 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 scallions, green tops only, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp salt and 1/2 tsp black pepper. Heat the garlic-infused oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3ā4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining pieces.
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