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Gluten Free Beef Stew

Gluten-Free Beef Stew Recipe

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1 1/2-inch cubes
  • 1 tsp salt, plus more to taste
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into 1/2-inch rounds
  • 2 stalks celery, sliced
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 2 tbsp tomato paste
  • 4 cups gluten-free beef broth
  • 1 tbsp gluten-free Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)

Method
 

  1. Heat oil in a large Dutch oven over medium-high. Pat beef dry, season with salt and pepper, and brown in two batches, about 4 minutes per side. Transfer to a plate.
  2. Reduce heat to medium, add onion with a pinch of salt, and cook 5 minutes, scraping up browned bits. Stir in garlic, carrots, and celery; cook 4 minutes.
  3. Stir in tomato paste and cook 1 minute. Pour in 1 cup broth, deglaze the pot, then add remaining broth, Worcestershire, thyme, bay leaves, beef, and potatoes. Bring to a gentle boil, then reduce heat to low.
  4. Cover with lid slightly ajar and simmer 90 minutes, stirring once or twice, until beef is fork-tender. For a thicker broth, simmer uncovered 15 to 20 minutes.
  5. Remove bay leaves. If using, stir in cornstarch slurry and simmer 5 minutes. Ladle into bowls and serve hot.

Notes

The stew thickens naturally from the potatoes and gelatin, so the cornstarch is optional. If you plan on leftovers, slightly undercook the carrots and potatoes so they don't get mushy when reheated.