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A bowl of hearty gluten-free beef stew filled with vegetables and tender meat.

Hearty Gluten Free Beef Stew

A comforting and nutritious stew filled with tender beef and wholesome vegetables, perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck, cut into 1-inch cubes Opt for high-quality, grass-fed beef if possible.
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 cups beef broth (gluten-free) Substitute with chicken or vegetable broth if desired.
  • 4 medium carrots, chopped
  • 3 medium potatoes, diced Feel free to substitute with sweet potatoes.
  • 2 cups green beans, trimmed and cut into pieces
  • 1 tsp dried thyme Fresh herbs will enhance the flavor.
  • 1 tsp dried rosemary
  • 2 leaves bay leaves
  • to taste Salt and pepper Adjust based on preference.
For the Garnish
  • 1 tbsp fresh parsley, chopped For serving.

Method
 

Preparation
  1. In a large Dutch oven, heat the olive oil over medium-high heat.
  2. Add the beef cubes, seasoning them with salt and pepper. Sear the meat until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
  3. In the same pot, add the onions and garlic. Sauté until the onions turn translucent, approximately 3-4 minutes.
Cooking
  1. Return the seared beef to the pot, and add the beef broth, carrots, potatoes, green beans, thyme, rosemary, and bay leaves. Stir to combine well.
  2. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for at least 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Stir occasionally.
  3. Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
Serving
  1. Sprinkle chopped fresh parsley over the stew before serving.

Notes

Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months; cool completely before freezing. Reheat on the stovetop or in the microwave. Consider serving with crusty gluten-free bread or a fresh garden salad.