Beef & Vegetable Soup (Slow Cooker)

Beef and Vegetable Soup (Slow Cooker) | The Gluten-Free Homemaker

I don’t know if I’m allowed to submit two recipes for this month’s Go Ahead Honey, It’s Gluten Free! carnival.  But since I am the host I’m giving it a shot.  The theme this month is seasonal soup.  If you would like to participate, you have one more week to submit your link and photo by email.

This soup was really good.  I went with carrots since root vegetables are a good choice this time of year, and mushrooms are easy to find too.  I supplemented it with canned corn which my kids seem to enjoy in a soup.

The mushrooms were a bit of a risk because my husband does not like them.  Sometimes I use them in a recipe where he can easily pick them out, but for this recipe I decided to chop them very small and hope he wouldn’t notice them.

It turned out that he did notice them, but since it is mostly their texture that he doesn’t like, he didn’t mind them.  The soup was enjoyed all around!

Slow Cooker Beef and Vegetable Soup | The Gluten-Free Homemaker

Beef & Vegetable Soup (Slow Cooker)
Recipe type: Soup
  • 2½ pounds beef stew meat
  • ¼ cup rice flour
  • 1 teaspoon chili powder
  • 1 medium onion, chopped
  • ¼ cup cooking oil
  • 2 teaspoons dried oregano
  • 1½ cups sliced carrots (~4 medium)
  • 1½ cups chopped baby Bella mushrooms
  • 1 can (16 ounces) whole kernel sweet corn, drained
  • 1 quart (32 ounces) beef broth (be sure it is gluten free)
  • salt & pepper to taste
  1. In a large bowl or zip lock bag, toss together the stew meat, rice flour, and chili powder until the beef is coated.
  2. In a large skillet, heat the oil on high heat. Add the beef and onion. Keeping the heat high, brown the meat, stirring frequently.
  3. Turn off the heat and stir in the oregano.
  4. Place the carrots, mushrooms and corn in the bottom of your slow cooker. Add the beef and onions on top. Pour the broth over all.
  5. Cover and cook on low for 6-8 hours or high 4 hours or until the meat is tender.
  6. Add salt and pepper to taste.
You can make this grain free by omitting the rice flour or using tapioca or arrowroot starch and omitting the corn.

You can skip browning the meat if you're short on time, but it's usually best to cook the onions a little if you want them soft.


Beef & Vegetable Soup (Slow Cooker)
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  1. says

    That soup looks fabulous, Linda. A classic. My husband would love your addition of mushrooms. :-) I like that you used your slow cooker, too. 😉

    I’ve submitted two recipes to GAH before … I think. But, like you said, you are the hostess and there can’t be enough soup recipes IMHO!


  2. Pagan O. says

    This looks oh so yummy! But, do you have a suggestion for a substitute for the mushrooms? We have two people in this house allergic to them. Thanks!

  3. Carolyn Clifton says

    Would it work to add potatoes? I’ve never used them in anything in my slow cooker. I was thinking about making stew in the oven tomorrow, but this sounds like something slightly different to try. Thanks!

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