Name: Gluten-Free Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: For the Stew: 2 pounds beef chuck, cut into 1-inch cubes; 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 3 carrots, sliced; 3 celery stalks, sliced; 4 medium Yukon Gold potatoes, diced; 1 cup frozen peas; 4 cups beef broth (gluten-free); 1 cup red wine (optional, or substitute with more broth); 2 tablespoons tomato paste; 2 teaspoons Worcestershire sauce (gluten-free); For Seasoning and Thickening: 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and pepper to taste; 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

Description

This hearty and flavorful gluten-free beef stew is a comforting classic, made with tender chunks of beef, vegetables, and a savory broth thickened naturally without flour. Perfect for cozy dinners, this stew is a one-pot meal that’s simple to prepare and full of wholesome ingredients. Serve with gluten-free bread or over mashed potatoes for a complete meal

Ingredients

Scale

For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 medium Yukon Gold potatoes, diced
- 1 cup frozen peas
- 4 cups beef broth (gluten-free)
- 1 cup red wine (optional, or substitute with more broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce (gluten-free)
For Seasoning and Thickening:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

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Instructions

Sear the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Add to the pot in batches and sear until browned on all sides. Remove and set aside.
Sauté Vegetables:
- In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
Deglaze and Add Ingredients:
- Add the red wine (if using) to deglaze the pot, scraping up any browned bits. Stir in the tomato paste, thyme, rosemary, and bay leaves. Return the beef to the pot.
Simmer the Stew:
- Pour in the beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beef is tender.
Add Potatoes and Peas:
- Add the diced potatoes and cook for 20-25 minutes until tender. Stir in the frozen peas during the last 5 minutes of cooking.
Thicken the Stew:
- If the stew needs thickening, stir in the cornstarch slurry and cook for an additional 5 minutes, stirring frequently, until the stew thickens to your desired consistency.
Serve:
- Remove bay leaves before serving. Ladle the stew into bowls and enjoy hot with gluten-free bread or crackers.

Prep Time: 15
Cook Time: 2 hours
Category: Main Course