Equipment
Ingredients
Beef & Aromatics
- 700 g beef stew meat (chuck roast), cut into 2cm cubes
- 30 ml olive oil, divided
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Broth Base
- 1500 ml beef broth
- 400 g canned diced tomatoes, undrained
- 15 ml gluten-free worcestershire sauce
- 5 g dried thyme
- 1 bay leaf
Vegetables
- 500 g russet potatoes, peeled and cut into 2cm cubes
- 3 carrots, sliced into rounds
- 150 g frozen green beans, cut into 2cm lengths
- 150 g frozen corn kernels
- 100 g frozen peas
Seasoning
- salt
- black pepper
- 15 g fresh parsley, chopped
Nutrition (per serving)
Method
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a proper sear rather than steaming.
Heat half the olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-5 minutes per batch. Remove beef to a plate.
Lower heat to medium. Add remaining oil, onions, carrots, and celery. Sauté for 5-7 minutes until onions are translucent and fragrant.
Add minced garlic and dried thyme. Stir constantly for 1 minute until aromatic, being careful not to burn the garlic.
Pour in a splash of the beef broth to deglaze the pot, scraping up the browned bits (fond) from the bottom. Add the remaining broth, diced tomatoes (with juices), Worcestershire sauce, bay leaf, and the browned beef with its resting juices.
Bring to a boil, then reduce heat to low. Cover and simmer gently for 45-60 minutes, or until the beef is beginning to get tender but still offers some resistance.
Add the cubed potatoes. Continue to simmer, covered, for another 15-20 minutes until potatoes are fork-tender.
Stir in the frozen green beans, corn, and peas. Simmer for 5 minutes until vegetables are heated through and bright.
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Chef's Notes
- Patting the beef dry is crucial. Wet meat steams instead of searing, causing you to lose the Maillard reaction flavor base.
- Russet potatoes are starchy and will naturally thicken the soup slightly as they cook. If you prefer firm potato chunks that hold shape perfectly, swap for Yukon Golds.
- Cut all vegetables to roughly the same size as the beef cubes (or slightly smaller) to ensure every spoonful has a balanced mix of ingredients.
- For an extra layer of umami without gluten, ensure your Worcestershire sauce is specifically labeled gluten-free, or substitute with gluten-free tamari.
Storage
Refrigerator: 4 days — Flavor improves the next day as ingredients meld.
Freezer: 3 months — Russet potatoes may soften slightly upon thawing but remain palatable.
Reheating: Reheat gently on the stovetop over medium heat until steaming.
