Description
This hearty Gluten-Free Beef Stew is a comforting and flavorful main course made with tender beef chuck, vibrant vegetables, and a rich, savory broth. Perfect for cozy dinners, this recipe uses gluten-free ingredients and slow simmering on the stovetop to develop deep, satisfying flavors.
Ingredients
Scale
Beef and Broth
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 cups gluten-free beef broth
- 1 cup dry red wine (optional, or substitute with more broth)
- 1 tablespoon Worcestershire sauce (ensure gluten-free)
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 medium potatoes, peeled and diced
- 2 stalks celery, chopped
Seasonings and Thickeners
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned evenly. Remove the browned beef and set aside to preserve the pot’s heat and prevent overcrowding.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma, being careful not to burn it.
- Incorporate Tomato Paste and Deglaze: Return the seared beef to the pot and add the tomato paste, stirring well to coat the meat. Pour in the red wine (if using), scraping the bottom of the pot to deglaze and lift all flavorful browned bits, enhancing the stew’s depth.
- Add Broth and Seasonings: Pour in the gluten-free beef broth along with Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to combine all ingredients thoroughly.
- Add Vegetables and Simmer: Add the sliced carrots, diced potatoes, and chopped celery into the pot. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, or until the beef is tender and vegetables are cooked through.
- Thicken the Stew (Optional): If a thicker consistency is desired, stir in the cornstarch slurry during the last 10 minutes of cooking. Continue to simmer uncovered, stirring occasionally, until the stew has thickened to your liking.
- Finish and Serve: Remove the bay leaves, taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving to add a fresh, vibrant note.
Notes
- For a richer flavor, marinate the beef in red wine and herbs for a few hours before cooking.
- To make this stew Paleo, omit the potatoes and substitute with turnips or sweet potatoes.
- Ensure all Worcestershire sauce and broth used are certified gluten-free to keep the dish safe for gluten-sensitive individuals.
