Description
This comforting gluten-free beef stew features tender, fall-apart beef and hearty vegetables simmered in a rich, savory broth. It’s the perfect easy-to-make meal for busy weeknights, delivering deep flavor with minimal effort.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1 tbsp olive oil (for searing, optional)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and roughly chopped
- 3 celery stalks, roughly chopped
- 2 lbs potatoes (russet or red), peeled and cubed
- 4 cups gluten-free beef broth
- 1 (14.5 oz) can diced tomatoes, undrained (optional)
- 1 tbsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp cornstarch or arrowroot powder (for thickening, optional)
- 2 tbsp cold water (for slurry, if thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Meat & Veggies: Pat beef cubes dry and season generously with salt and pepper. Chop all vegetables as directed.
- Sear Beef (Optional): In a large skillet over medium-high heat, add olive oil. Sear beef in batches until browned on all sides. Transfer to the bottom of a 6-quart crockpot.
- Layer Ingredients: Add chopped onions, garlic, carrots, celery, and potatoes over the beef in the crockpot.
- Add Liquids & Seasonings: Pour in the gluten-free beef broth and diced tomatoes (if using). Add dried thyme, rosemary, bay leaves, and additional salt and pepper to taste.
- Cook: Cover and cook on ‘Low’ for 6-8 hours or on ‘High’ for 3-4 hours, until beef is fall-apart tender.
- Thicken (Optional): If a thicker sauce is desired, whisk cornstarch or arrowroot powder with cold water to create a slurry. Stir into the hot stew, cover, and cook on ‘High’ for another 15-30 minutes, or until thickened.
- Serve: Remove bay leaves. Stir in fresh parsley and serve hot with your favorite gluten-free sides.
- Prep Time: 20 mins
- Cook Time: 6-8 hours (Low) / 3-4 hours (High)