French · Dinner
Beef and Vegetable Boiled Dinner (Gluten-Free)
Beef chuck simmers with carrot, turnip, cabbage and leek in a herbed broth until fork-tender, then rests in its own cooking liquid. A cornstarch slurry replaces traditional wheat-flour thickener, keeping the dish gluten-free while retaining classic French pot-au-feu style, rustic body and mustard-forward finish.
$7
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
24.1gFat
24.6gCarbs
9.9gSugar
5.8gFiber
1450mgSodium
141mgChol
9.8gSat Fat
1180mgPotassium
115mgCalcium
4.8mgIron
3.1mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
gluten-free
Instructions
1
Prep
Cut beef chuck into large chunks. Peel and chunk carrot and turnip, halve leek lengthwise, rinse between layers. Cut cabbage into a wedge.
2
Sear
Heat heavy pot over medium-high with no oil. Brown beef chunks on two sides about 4 minutes total until deep brown crust forms.
3
Simmer
Add stock, water, onion, bay leaf and thyme to pot. Bring to boil over high heat, lower to low, cover and simmer 75 minutes until beef is fork-tender.
4
Boil
Add carrot, turnip and leek. Simmer uncovered over medium-low heat 20 minutes until vegetables are tender when pierced with a knife.
5
Boil
Add cabbage wedge and simmer uncovered over medium-low heat 10 minutes until soft but still holding shape.
6
Reduce
Remove beef and vegetables to a plate. Stir cornstarch slurry into simmering broth over medium heat, cook 2 minutes until thickened and coats the back of a spoon.
7
Rest
Return beef and vegetables to pot off heat. Let rest 10 minutes.
8
Plate
Ladle beef, vegetables and broth into a wide bowl. Serve with wholegrain mustard on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef chuck, cut into large chunks
- 22 small carrot, peeled and cut into thick chunks
- 11 small turnip, peeled and cut into chunks
- 11 leek, halved lengthwise
- 11 head cabbage, cut into a wedge
- 11 onion, peeled and left whole
- 2 cup480ml gluten-free beef stock
- 2 cup480ml water
- 22 bay leaf
- 4 sprigs4 sprigs fresh thyme
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water
- 2 tsp2 tsp wholegrain mustard, for serving
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
