Hearty Homestyle Gluten-Free Beef Stew
Melt-in-your-mouth tender beef simmered low and slow with sweet carrots, celery, and potatoes in a deeply flavorful broth. A rustic, comforting classic naturally thickened to keep it entirely gluten-free.
Prep time: 15 mins | Cook time: 1 hr 45 mins | Servings: 6
Ingredients:
- 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
- 2 tbsp cornstarch
- 1 tsp kosher salt
- 1/2 tsp coarse black pepper
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth (certified gluten-free)
- 1 tbsp Worcestershire sauce (ensure certified gluten-free brand like Lea & Perrins US)
- 1 tsp dried thyme
- 2 dried bay leaves
- 1 lb baby Yukon Gold potatoes, halved
- 4 large carrots, peeled and sliced into thick coins
- 2 stalks celery, sliced
Instructions:
1. Coat Beef: In a bowl, toss cubed beef chuck with cornstarch, salt, and black pepper until lightly dusted on all sides.
2. Sear Meat: Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat. Sear beef cubes in two batches (don’t crowd the pan) for 3–4 minutes until deeply browned on the outside. Remove beef to a plate.
3. Aromatics: Add remaining oil, chopped onion, and celery to pot. Sauté for 4 minutes. Stir in garlic and tomato paste, cooking for 1 minute while scraping up any browned bits on the bottom.
4. Simmer Base: Pour in beef broth, gluten-free Worcestershire sauce, thyme, and bay leaves. Return beef and any resting juices to pot. Bring to a boil, cover tightly with lid, reduce heat to low, and simmer gently for 1 hour.
5. Add Veggies & Thicken: Add potatoes and carrots. Cover and simmer for an additional 35–45 minutes until meat and potatoes are fork-tender. If you prefer a thicker gravy, remove 1/4 cup broth, whisk with 1 tsp additional cornstarch, stir back in, and simmer uncovered for 3 minutes before serving. Discard bay leaves.
