Xanthan Gum Free Beef and Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Xanthan Gum Free Beef and Vegetable Soup

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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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