Description
This hearty Gluten-Free Beef Stew is a comforting, flavorful dish made with tender chunks of beef, fresh vegetables, and a rich broth thickened to perfection. Perfect for chilly days, this stew combines wholesome ingredients like Yukon gold potatoes, carrots, celery, and aromatic herbs, delivering a satisfying meal that is both gluten-free and nourishing.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 pounds stew beef, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 Tablespoon olive oil or avocado oil
Vegetables and Aromatics
- 1 medium onion, diced (about 2 cups)
- 2 cups sliced carrots, cut into 1/2-inch pieces (5-6 carrots)
- 1 cup sliced celery (about 3 stalks)
- 1-1 1/2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 1-2 cloves garlic, minced
- 1 cup frozen peas
Liquids and Flavorings
- 1 (15 oz.) can crushed tomatoes
- 1/3 cup balsamic vinegar
- 4 cups beef broth (beef bone broth preferred)
- 1-2 sprigs fresh rosemary
- 2 bay leaves
Thickening
- 2-3 Tablespoons cornstarch or arrowroot (use 3 for thicker stew)
- 1/2 cup water
Optional Garnish
- Fresh parsley, for garnish
Instructions
- Brown the Beef: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Working in batches, add beef cubes to the pan, spacing them out to brown evenly. Season with some salt and pepper. Cook each side for 3-4 minutes until browned but still pink inside. Remove the beef to a clean plate and repeat until all beef is browned.
- Sauté the Vegetables: Add diced onion, carrots, celery, and potatoes to the pot along with the remaining salt and pepper. Stir while scraping browned bits from the bottom of the pot to incorporate those flavors. Cook the vegetables for 4-5 minutes until they start to soften.
- Add Tomatoes and Aromatics: Stir in the crushed tomatoes, balsamic vinegar, and minced garlic to the softened vegetables and combine well.
- Combine Beef and Broth: Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and stir everything together thoroughly.
- Simmer with Herbs: Tuck in fresh rosemary sprigs and bay leaves. Bring the stew to a simmer over medium heat, then reduce to medium-low. Let it simmer gently for 1 1/2 to 2 hours, stirring occasionally and adding a splash of water if it reduces too quickly, until the beef is tender and easily falls apart.
- Thicken the Stew: Remove the bay leaves and rosemary stems. In a small bowl, whisk together cornstarch and 1/2 cup water until completely smooth. Stir this slurry into the simmering stew and cook for 2-3 minutes until the stew thickens. Adjust seasoning with additional salt or pepper as needed.
- Add Peas and Serve: Turn off the heat and stir in frozen peas. Allow them to warm for 1-2 minutes. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm. Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.
Notes
- This stew can also be made using a slow cooker or oven for convenience and different flavor development.
- For thicker stew, use 3 tablespoons of cornstarch or arrowroot as the thickening agent.
- Bone broth adds extra depth and richness, but regular beef broth works fine.
- Feel free to add other root vegetables or mushrooms for variation.
- Leftover stew tastes even better the next day after flavors meld.
Nutrition
- Serving Size: 1 cup stew
- Calories: 175 kcal
- Sugar: 6.5 g
- Sodium: 403 mg
- Fat: 4.7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 13.8 g
- Fiber: 2.9 g
- Protein: 19.9 g
- Cholesterol: 42 mg
