Gluten Free Crockpot Vegetable Beef Soup

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

Gluten Free Crockpot Vegetable Beef Soup

Chunks of seared beef chuck turn fall-apart tender after hours in the slow cooker, mingling with sweet carrots, celery, and Yukon Gold potatoes in a deeply savory broth. Turmeric, ginger, smoked paprika, and thyme build layers of warmth, while tomato paste and diced tomatoes give the base a rich, slightly tangy backbone. A handful of baby spinach and a bright squeeze of lemon juice stirred in at the end keep the whole pot feeling fresh instead of heavy. Everything simmers together low and slow, so the beef sears in a skillet first, then the vegetables take over the slow cooker until dinner practically makes itself. It's a hearty, one-bowl meal that works beautifully for a gluten free table, no extra fuss required. Finish with a scatter of chopped parsley for a little color and brightness right before serving.

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Ingredients

6 servings

1.5 lb beef chuck, cut into 1-inch cubes
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 tsp salt
½ tsp black pepper
1 medium yellow onion, diced
4 garlic cloves, minced
3 medium carrots, sliced into ½-inch rounds
3 celery stalks, sliced ½-inch thick
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 can (14.5 oz) diced tomatoes, with juices
4 cups beef broth
2 tbsp tomato paste
1 tsp ground turmeric
1 tsp ground ginger
1 tsp dried thyme
1 tsp smoked paprika
2 cups baby spinach, loosely packed
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to the slow cooker.
2
Reduce the skillet heat to medium and add the remaining 1 tbsp olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Scrape the onion and garlic into the slow cooker.

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