Description
This hearty Gluten-Free Beef Stew is a comforting and flavorful dish perfect for chilly nights. Tender beef simmered with vegetables in a rich, savory broth, this stew is sure to become a family favorite.
Ingredients
Scale
For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups gluten-free beef broth
- 1 cup dry red wine (optional, or substitute with more broth)
- 3 large carrots, sliced
- 3 medium potatoes, peeled and diced
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (ensure gluten-free)
- 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
- Heat the Olive Oil: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the Beef: Add beef cubes in batches, searing until browned on all sides. Set aside.
- Cook Aromatics: In the same pot, cook the onion until softened, then add garlic and cook briefly.
- Add Ingredients: Return beef to the pot, add tomato paste, wine, beef broth, Worcestershire sauce, herbs, vegetables, and seasonings.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 2 hours until beef is tender.
- Thicken (Optional): For a thicker stew, add cornstarch slurry during the last 10 minutes of cooking.
- Adjust and Serve: Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- For a richer flavor, marinate the beef in red wine and herbs before cooking.
- To make it Paleo, substitute turnips or sweet potatoes for regular potatoes.
- Always verify Worcestershire sauce and broth are gluten-free.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
