Gluten-Free Beef Hotpot

Warm, hearty, and irresistibly cozy, this Gluten-Free Beef Hotpot is the ultimate comfort food for chilly evenings. Packed with tender chunks of beef chuck, a medley of fresh vegetables, and rich, gluten-free beef stock infused with aromatic thyme and bay leaf, this recipe delivers layers of flavor with every bite. A golden crown of thinly sliced potatoes adds a rustic touch and bakes to perfection, creating an irresistible contrast of textures. Perfectly suited for gluten-free diets, this dish is slow-cooked in the oven for fall-apart tenderness and topped with a sprinkling of fresh parsley for a vibrant finish. Whether you’re serving it as a family dinner or a special weekend treat, this hotpot is both nourishing and satisfying, guaranteed to be a hit at the table. Ready in just under two hours, it’s the perfect balance of simplicity and gourmet charm.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Cut the beef chuck into 1-inch cubes. Season the beef with salt and black pepper.

Step 2

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.

Step 3

While the beef is browning, slice the onion, peel and slice the carrots, dice the celery, and mince the garlic.

Step 4

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.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Return the browned beef to the pot. Pour in the gluten-free beef stock. Add the thyme sprigs and bay leaf. Stir to combine.

Step 7

Cover the pot with a lid and bring the mixture to a simmer. Preheat your oven to 350°F (175°C).

Step 8

Once simmering, transfer the pot to the preheated oven. Cook for 1 hour.

Step 9

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.

Step 10

Return the pot to the oven and continue to cook uncovered for 30 minutes, allowing the potatoes to brown slightly on top.

Step 11

Remove the pot from the oven. Discard the bay leaf and thyme sprigs.

Step 12

Sprinkle with chopped parsley before serving.

Nutrition Facts

Serving size	2775.7 grams (2775.7g)

Amount per serving	% Daily Value*
Calories	2609

Total Fat 123.10g	158%
Saturated Fat 43.20g	216%
Polyunsaturated Fat 8.20g
Cholesterol 626mg	209%
Sodium 8662mg	377%
Total Carbohydrate 179.90g	65%
Dietary Fiber 24.40g	87%
Total Sugars 27.50g
Protein 206.20g	412%

Vitamin D 27IU	136%
Calcium 414mg	32%
Iron 32mg	177%
Potassium 6795mg	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.

Source of Calories

Fat: 41.8%

Protein: 31.1%

Carbs: 27.1%