Beef & Mushroom Soup

Ingredients

• 1/4 cup avocado or olive oil
• 2 lbs stew beef, cut into 1/2 inch chunks
• 12 ounces sliced mushrooms
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 6 cups beef broth
• 2 bay leaves
• 1 15-ounce can diced tomatoes

Instructions

1. In a large stock pot or dutch oven, heat 1 tbsp oil over medium heat. Once hot, add half of the stew beef, and cook, stirring frequently, until mostly browned. Remove to a bowl and repeat with another tbsp oil and the remaining beef.
2. Add remaining 2 tbsp oil and add mushrooms and onion. Saute until mushrooms are golden brown and onions are translucent, about 7 minutes. Add garlic, thyme, salt, and pepper, and cook one minute more.
3. Add broth, bay leaves, tomatoes, and beef (along with any accumulated juices) and bring to a boil. Reduce heat and simmer 1 hour, until beef is tender.
4. Remove bay leaves before serving.