Beef, Brown Rice, and Mushroom Soup

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Beef, Brown Rice, and Mushroom Soup
1 tbs olive oil
1 fresh garlic clove, chopped in large pieces
1/2 cup finely chopped celery
1/2 lb carrots, chopped
1 3/4 lb beef chuck
1 qt reduced-sodium, low-FODMAP chicken broth or beef broth
1 tsp fresh thyme
1/4 tsp smoked paprika
1/2 tsp freshly ground black pepper
2 tbs tomato paste
1/3 cup uncooked short grain brown rice
4-oz can sliced mushrooms, drained
In a 4-quart stockpot or Dutch oven over medium heat, heat the oil and garlic together until the garlic begins to brown.

Remove the garlic and discard. Add the celery and carrots and stir-fry them until they are lightly brown. Using a slotted spoon, remove the vegetables to a plate.
Add the whole piece of meat to the pot and brown it for about 5 min on each side.

Remove the meat to a cutting board. Pour the broth into the stock pot and scrape the bottom with a spatula to deglaze it. Stir in the thyme leaves, paprika, pepper, and tomato paste.

Cut the meat into 3/4-in cubes and return it to the pot, along with any juices that have formed.
Cover the pot and cook at a very light simmer for about 40 min. Add the brown rice and continue to simmer for 20 min. Reserve the mushrooms and reserved vegetables along with their juices.

Simmer 30 more min, then serve. Serves 6

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