Rice Free Beef and Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(23)

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Ingredients

6 servings

2 tbsp garlic-infused oil
1 ½ lb beef chuck, cut into 1-inch cubes
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
4 medium carrots (about 12 oz total), peeled and cut into ½-inch rounds
2 medium parsnips (about 8 oz total), peeled and cut into ½-inch pieces
3 medium stalks celery, sliced ½-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 3–4 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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