Equipment
Ingredients
Protein and Aromatics
- 700 g beef stew meat, cut into 2cm cubes
- 30 ml olive oil
- 1 yellow onion, diced
- 3 garlic, minced
Broth and Base
- 1000 ml beef broth
- 800 g canned crushed tomatoes
- 15 ml gluten-free worcestershire sauce
- 5 g dried italian seasoning
Vegetables
- 400 g russet potatoes, peeled and diced into 1.5cm cubes
- 200 g carrots, peeled and sliced into rounds
- 150 g green beans, trimmed and cut into 2cm pieces
- 150 g frozen corn kernels
- 100 g frozen peas
Seasoning
- kosher salt
- black pepper
Nutrition (per serving)
Method
Pat the beef stew meat completely dry with paper towels and season generously with kosher salt and black pepper.
Heat the olive oil in a Large Dutch oven over medium-high heat until shimmering, around 190°C/375°F. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Sear until a deep brown crust forms on all sides.
Lower the heat to medium. Add the diced yellow onion and minced garlic to the pot with the beef. Sauté, stirring frequently, until the onions soften and become translucent.
Pour in the beef broth, canned crushed tomatoes, gluten-free Worcestershire sauce, and dried Italian seasoning. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer at around 90°C/195°F. Cover and cook to begin tenderizing the meat.
Stir in the diced russet potatoes, sliced carrots, and chopped green beans. Continue to simmer, covered, until the root vegetables have softened and the beef is completely melt-in-the-mouth tender.
Stir in the frozen corn kernels and frozen peas. Simmer just until the peas and corn are heated through and bright green. Taste the broth and adjust the seasoning with additional kosher salt and black pepper if needed. Remove from heat and serve hot.
Chef's Notes
- For the most tender results, purchase a whole well-marbled beef chuck roast and cut it yourself rather than buying pre-cut lean stewing meat.
- Searing the beef builds a foundational fond on the bottom of the pot, which is crucial for developing a deeply savory, rich flavor profile in the final broth.
- Adding the frozen peas and corn at the very end of cooking preserves their vibrant color, delicate texture, and natural sweetness.
- This soup is a prime example of a dish that tastes significantly better the next day after the diverse flavors have had time to meld together in the refrigerator.
Storage
Refrigerator: 4 days — Flavor improves the next day. Keep in an airtight container.
Freezer: 3 months — Cool completely before freezing. Potatoes may slightly change texture upon thawing.
Reheating: Gently reheat on the stovetop over medium heat until simmering, adding a splash of water or broth if it has thickened too much.
