Gluten Free Vegetable Beef Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

This hearty stew starts with beef chuck seared until deeply browned, then simmered low and slow with onion, carrot, and celery until it turns fall-apart tender. Diced tomatoes, garlic, and a good dose of tomato paste build a rich, savory base, while thyme and a bay leaf add warmth throughout the long simmer. Yukon Gold potatoes and green beans go in next, soaking up all that flavor, and a final handful of frozen corn keeps things bright and a little sweet. Ladled into bowls and finished with a scatter of fresh parsley, it's the kind of soup that tastes like it's been on the stove all day. It's a satisfying, cozy dinner that fits neatly into a gluten free rotation, no fuss required.

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Ingredients

6 servings

1.5 lb beef chuck, cut into ¾-inch cubes
1 tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
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½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
6 cups low-sodium beef broth
1 tsp worcestershire sauce
1 tsp dried thyme
1 bay leaf
¾ lb yukon gold potatoes, cut into ¾-inch cubes
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn kernels

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 the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Add the beef in a single layer, working 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 a plate and set aside.

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