Description
A heartwarming, hearty gluten-free beef stew featuring tender beef and rich, savory gravy. Perfect for a cozy meal any day of the week.
Ingredients
- 2 tbsp olive oil
- 2 lbs beef chuck roast, cut into 1–1.5 inch cubes
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (Cabernet Sauvignon or Merlot), optional
- 1/4 cup gluten-free all-purpose flour blend
- 4 cups gluten-free beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prep Your Ingredients: Trim beef, pat dry, and cut into cubes. Chop all vegetables. Measure out all liquids and seasonings.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides. Remove beef and set aside.
- Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
- Deglaze & Simmer: Pour in red wine (if using) and scrape up any browned bits. Simmer for 2-3 minutes. Sprinkle gluten-free flour over vegetables, stir, and cook for 1-2 minutes. Slowly whisk in beef broth. Return seared beef to pot with bay leaves and thyme. Bring to a gentle simmer, then cover and cook on low heat for 1.5-2 hours.
- Add Potatoes & Finish: Add diced potatoes to the stew. Continue to simmer, covered, for another 20-30 minutes, or until potatoes are tender. Adjust consistency with a gluten-free flour slurry if needed. Season with salt and pepper to taste. Remove bay leaves before serving.
- Prep Time: 25 mins
- Cook Time: 2.5-3 hours