Beef and Bean Soup Recipe

Ingredients

• 2 tablespoons Canola oil, divided
• 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
• 2 cups chopped onion
• 2 cups sliced or chopped carrot
• 4 garlic cloves, minced or grated
• 2 cups water
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 4 bay leaves
• 32 ounces beef broth
• 3 (15.8) ounce cans Bush’s Cannellini Beans; drained (or Bush’s Great Northern Beans)

Instructions

• Heat an outsized Dutch kitchen appliance over medium-high heat. Add one tablespoon oil and warmth to a ripple.

• Add beef to pan and brown on all sides, operating in batches if required. take away the meat from pan.

• Add remaining one tablespoon oil to pan and warmth. Add onion, carrot and garlic; saute for five minutes.

• come back beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, stock and beans. waken a simmer. cowl and permit to simmer for a minimum of one 1/2 to a pair of hours, till beef is tender.

• Discard bay leaves. Salt and pepper to style.