Gluten-Free Beef Hotpot
Warm up your kitchen and your soul with this hearty, comforting Gluten-Free Beef Hotpot, a classic one-pot dish reimagined for gluten-free dining. Tender chunks of beef chuck are seared to perfection and simmered in a flavorful, gluten-free beef stock alongside vibrant vegetables like carrots, celery, and onions. The hotpot is topped with thinly sliced potatoes that become irresistibly golden and crispy in the oven. Finished with a sprinkle of fresh parsley for a burst of color and flavor, this recipe is perfect for a cozy family dinner or a meal-prep favorite. Ready in just over 90 minutes and packed with wholesome, naturally gluten-free ingredients, this dish delivers maximum flavor with minimal fuss. Ideal for comforting weeknight meals, this hotpot will quickly become a gluten-free staple in your recipe rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds beef chuck
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion
- 3 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 4 cups gluten-free beef stock
- 5 sprigs fresh thyme
- 1 bay leaf
- 2 large potatoes
- 2 tablespoons chopped parsley
Instructions
Cut the beef chuck into 1-inch cubes. Season the beef with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe pot over medium-high heat. Add half of the beef and brown it on all sides, about 5 minutes. Transfer to a plate and repeat with the remaining beef.
While the beef is browning, slice the onion, peel and slice the carrots, dice the celery, and mince the garlic.
Add the remaining tablespoon of olive oil to the pot, and reduce the heat to medium. Stir in the onion, carrots, and celery. Cook until the onion is soft, about 7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot. Pour in the gluten-free beef stock. Add the thyme sprigs and bay leaf. Stir to combine.
Cover the pot with a lid and bring the mixture to a simmer. Preheat your oven to 350°F (175°C).
Once simmering, transfer the pot to the preheated oven. Cook for 1 hour.
Peel the potatoes and cut them into thin slices. After the hotpot has cooked for 1 hour, remove the pot from the oven and arrange the potato slices on top, overlapping them slightly.
Return the pot to the oven and continue to cook uncovered for 30 minutes, allowing the potatoes to brown slightly on top.
Remove the pot from the oven. Discard the bay leaf and thyme sprigs.
Sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 8662 mg | 377% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 27.5 g | ||
| Protein | 206.2 g | 412% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 414 mg | 32% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 6795 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
