Gluten-Free Southern Burgoo
By the Gluten Free Recipes team ·
This hearty and flavorful gluten-free Southern Burgoo is a comforting stew packed with tender protein and a medley of colorful vegetables. Its rich broth, infused with savory notes, offers a satisfying depth that warms you from the inside out.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 10m (10 min prep, 60 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, protein, diced mixed vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Southern Burgoo: When preparing this soups and stews recipe, exercise caution with all packaged ingredients, especially stocks and seasonings, to ensure they are certified gluten-free. Be mindful of shared preparation surfaces and utensils that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Southern Burgoo: This recipe is naturally gluten-free by utilizing certified gluten-free stock and a cornstarch slurry for thickening, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (cooked chicken, beef, lentils, or beans)
- 2 cups diced mixed vegetables (such as onion, carrots, celery, potatoes, and corn)
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz, optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Then, add the diced onion and cook until softened and translucent, approximately 5-7 minutes.
- 2
If using cooked meat or poultry, add it to the pot now and stir to combine with the aromatics. If using lentils or beans, they will be added later with the stock. Sauté for an additional 2-3 minutes to allow flavors to meld.
- 3
Add the diced mixed vegetables to the pot and stir-fry for about 3-4 minutes until they begin to slightly soften. If using canned diced tomatoes, add them now, along with their juices, stirring to incorporate.
- 4
Pour in the certified gluten-free stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 45-50 minutes, or until the vegetables are tender and the flavors have melded beautifully. If using lentils or beans, add them during the last 20 minutes of simmering.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Slowly pour this slurry into the simmering burgoo while stirring constantly. Continue to simmer for another 5 minutes, stirring occasionally, until the stew has thickened to your desired consistency. Season generously with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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