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Beef & Buckwheat Soup (GF)

For years, the beef & barley soup I made was a family favorite. But when I had to give up gluten (for digestive reasons) I stopped making it because barley contains gluten. Through much experimentation, I have found a suitable gluten-free substitute for the barley I can no longer eat: Buckwheat! If you have to be gluten-free too, give this version of the classic soup a try. I think you’ll love it as much as I do.

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Ingredients:
 

  • 1 lb stew beef

  • 2 Tbsp olive oil

  • 1 medium onion, chopped

  • 1 clove garlic, minced

  • 1 tsp Herbe de Provence spice blend

  • 1 ½ Tbsp tomato paste

  • ¼ cup red wine (optional)

  • 5 cups beef broth

  • 1 medium-sized potato, sweet potato, or rutabaga, peeled and cut into ½” cubes

  • ¼ cup whole buckwheat

  • 1 cup frozen peas and carrots

  • Salt and pepper to taste
     

Directions:
 

Cut the stew beef into small, bite sized pieces (no larger than about ½” square).
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add all the stew beef to the pot and brown well.
 

Add the chopped onion and garlic. Cook, stirring frequently for a few minutes to soften the onion. Add the Herbe to Provence and tomato paste.
 

Add the red wine to the pot (if using). Bring the mixture to a boil. Boil for 1 minute. (This will remove most of the alcohol in the red wine.)
 

Add the broth, then the potato (or sweet potato, or rutabaga). Cover the pot and let it simmer for about 30 minutes, or until the potato, sweet potato, or rutabaga is just fork-tender. (Potato and sweet potato will not take as long to reach this stage as rutabaga will. Check the vegetable of your choice often while it cooks in the soup.)
 

Add the buckwheat. Stir it in well. Add the frozen peas and carrots. Recover the pot and simmer until the buckwheat is tender-firm and the vegetables are cooked through. Season with salt and pepper to taste and enjoy.
 

Makes 6 servings.

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