Description
This comforting beef stew is hearty, incredibly flavorful, and perfect for a cozy meal. The beef becomes melt-in-your-mouth tender, soaking up all the delicious gluten-free goodness.
Ingredients
- 2 lbs gluten-free beef chuck roast, cut into 1-inch cubes
- 1 tbsp olive oil (for searing, optional)
- Salt, black pepper, and garlic powder to taste
- 4 medium carrots, peeled and sliced (1-inch pieces)
- 3 stalks celery, chopped
- 1 large yellow onion, chopped
- 1.5 lbs potatoes (Yukon Gold or red), peeled and cubed
- 4 cups gluten-free beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp gluten-free Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening slurry)
Instructions
- 1. Prepare the Beef: Pat beef cubes dry; season generously with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat (if searing). Sear beef in batches until browned; transfer to slow cooker.
- 2. Layer Vegetables: Add carrots, celery, onion, and potatoes to the slow cooker on top of the beef.
- 3. Add Liquids & Seasonings: Pour in beef broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Stir gently.
- 4. Slow Cook: Cover and cook on low for 7-8 hours or high for 3-4 hours, until beef is fork-tender. Remove bay leaf. If desired, whisk cornstarch and cold water to form a slurry, stir into stew during the last 30 minutes until thickened. Serve warm.
- Prep Time: 20 mins
- Cook Time: 7-8 hours (low) or 3-4 hours (high)