Beef and Bean Soup

• Gluten free

• Meat

  • 2 lbs Beef stew meat

• Produce

  • 4 Bay leaves
  • 3 (15.8 ounce cans Bush's cannellini beans
  • 2 cups Carrot
  • 4 Garlic cloves
  • 2 cups Onion
  • 1/2 tsp Sage, dried
  • 1 tsp Thyme, dried

• Canned Goods

  • 32 oz Beef broth

• Baking & Spices

  • 1 tsp Black pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Liquids

  • 2 cups Water

Found on shewearsmanyhats.com

Description

Directions

• Heat a large Dutch oven over medium-high heat. Add 1 Tablespoon canola oil and heat to a ripple.Add beef to pan and brown on all sides, working in batches if needed. Remove beef from pan.Add remaining 1 Tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.Discard bay leaves. Salt and pepper to taste.