Delicious Hearty Beef Stew – with a kick!
Story
This soup recipe has become a new favorite at our house! It is grain & soy-free, Paleo, and keto-friendly. I adapted this recipe from Sunny Anderson’s “Steak Soup” listing on Food Network’s website. The recipe had 5 stars, so I thought I’d give it the ol’ GGF Gourmet try. I was pleasantly surprised with the outcome, and it has garnered full teen approval! The recipe adaptation meets the GGF requirements: 1) gluten, grain, and soy free; 2) simple to make; 3) uses regular grocery store ingredients; and 4) delicious! Added bonus: it has a nice spicy kick. Not too much, not too little. Tip: Remember to double check the labels of all of your spices for hidden gluten.
Ingredients
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon thyme
1 teaspoon salt (double check this too…no maltodextrin allowed!)
1 teaspoon ground black pepper
1 pound London Broil steak, cut into cubes
3 Tablespoons olive oil
1 cup fresh green beans, cleaned and cut in half (or one package of frozen green beans, 8-12 ounces)
1 small red onion, finely chopped
1 clove garlic, minced
3-4 cups vegetable broth (I make my own stock and add water)
1/2 – 3/4 cup flat leaf spinach
OPTIONAL: Add a few diced potatoes to create a heartier stew, unless you’re following a Paleo, keto, or low-carb lifestyle.
Instructions
In a small or medium mixing bowl, combine all the spices (cumin, garlic powder, thyme, salt, ground black pepper). Add the cubed London Broil (GGF frugal tip: I buy these on sale when they are buy one, get one free and keep them in the freezer) and 1 tablespoon of olive oil until the meat cubes are coated with the oil and spices. Set aside.
In a large pot, saute the onions and garlic in the remaining 2 tablespoons of olive oil until tender. Add the green beans (or Paleo vegetables) and saute everything together for a few minutes (until vegetables are tender). Add the vegetable broth and bring everything to a boil. Reduce the heat to a simmer.
While the soup base is simmering, place the seasoned London Broil in another pan and brown the meat until just golden brown on each side.
Once browned, set the meat aside and allow the soup base to simmer for about ten more minutes. Stir the meat and spinach into the simmering soup base and allow it to simmer for just a few more minutes.
Serve into bowls and enjoy! For an added treat, make the GGF Gourmet’s mini bread rolls (click here for the recipe) to accompany your soup.