This gluten-free beef soup recipe is brimming with tender bites of beef and roasted potatoes in a creamy broth. Then each serving is topped with sour cream and chives. It gives you the steak and potato flavors you love in a warm, wonderful soup!
This recipe features stew meat, a less expensive cut of beef, that becomes unforgettably tender and delicious with long simmering. While starting with a more expensive cut of meat might seem to be a good idea, it isn’t. Well-marbled meat just doesn’t break down in the same way and will result in a less impressive beef soup.
It is important to sear the cubes of beef in batches so they make good contact with the bottom of the pot and can develop a deeply browned crust. Without proper searing, the meat will turn a drab gray color.
In addition, you should brown each side but only flip the meat when it releases with ease. Forcing the meat from the pan will undo your efforts and tear away the caramelizing surface you are seeking. A pair of tongs is useful for this task as it makes it easier to turn the cubes one at a time.
Chives, slender and tapering, burst from the soil in graceful clusters of spring green. Belonging to the same family as onions, garlic, and leeks - they generate from underground bulbs. But instead of using the bulb, with chives we use their tender, hollow leaves. Not only do we appreciate their delicate onion flavor but also the visual appeal they add to our dishes.
But chives aren't just tasty and pretty. They are also rich in important vitamins, minerals, and antioxidants which lend support to a healthy body.
3 tablespoons olive oil (2 for beef and 1 for potatoes)
1-1/2 to 2 pounds stew meat
4 cups beef stock, homemade preferred (beef stock recipe)
4 medium russet potatoes (well-scrubbed, unpeeled and cubed)
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces gluten-free cream cheese
1 medium onion, peeled and grated into cream cheese
Gluten-free sour cream for garnish
1/4 cup freshly snipped chives for garnish
1. Heat - In a Dutch oven, add 2 tablespoons olive oil. Heat over medium-high heat until oil is shimmering.
2. Sear - Brown beef in batches; add just enough stew meat to almost cover bottom of pot and sprinkle with 1 teaspoon of salt.
3. Sear, developing a nicely browned crust on each side before turning; brown all sides. Place browned meat on a plate and repeat with next batch.
4. Add - When searing is complete, place all browned meat in Dutch oven; add beef stock and bring to a low boil. Reduce heat to medium low and cover pot loosely with lid.
5. Cook - Cook for 2 hours or until meat can be easily pushed apart with a fork. Check occasionally and add water if the meat becomes uncovered.
6. Preheat oven to 425°F and begin preparing the potatoes for roasting. (See directions below)
7. When meat reaches desired tenderness, turn off heat and remove beef pieces with a slotted spoon; place on plate. Using two forks break the beef into bite-sized pieces and return them to the stock.
8. Stir in - If you have the time, take the cream cheese out of the refrigerator a few minutes before you are ready to use it. The closer it is to room temperature, the more quickly and smoothly it will melt. Stir in the cream cheese and grated onion; cook until melted and well-blended.
9. Add roasted potatoes (see below). Simmer 5 to 10 minutes or until potatoes are warmed through.
10. Salt to taste.
11. Garnish - Ladle the soup into bowls and top with sour cream and chives.
1. Wash and cube - Wash potatoes, gently scrubbing to remove dirt from outer skin; cut into cubes.
2. Place cubed potatoes in a 9 x 13 baking dish. Use two baking dishes if needed as the potatoes will roast best in a single layer.
3. Add - Drizzle with olive oil; sprinkle with kosher salt and freshly ground black pepper. Lightly mix with a large spoon to ensure potatoes are evenly coated.
4. Cover the baking dish with foil.
5. Roast - Roast on center rack for 45 minutes or until potatoes are tender inside and slightly brown and crispy outside. Turn potatoes after 20 minutes to promote even browning; re-cover.
McGee, Harold. "Meat." In On Food and Cooking: The Science and Lore of the Kitchen, 118-178. New York: Scribner, 2004.
National Gardening Association Editors. "Food Gardening Guide :: National Gardening Association." Gardening Resources :: National Gardening Association. Accessed January 20, 2016. http://www.garden.org/foodguide/browse/herb/perennial/1238.
Spang, Jacqueline. "New York Presbyterian Hospital - Department of Food and Nutrition - Herb of the Month - Chives." NewYork-Presbyterian Hospital. Accessed January 20, 2016. http://nyp.org/nutrition/resources/herb-chives.html.