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Tender gluten free beef stew in a bowl with vegetables and herbs

Tender Gluten Free Beef Stew

A comforting and nourishing beef stew made gluten-free, packed with tender meat and fresh vegetables, perfect for family gatherings on cold winter days.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck roast, cut into 1-inch cubes (look for grass-fed if possible)
  • 3 cups beef broth (homemade or low-sodium)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Vegetables
  • 4 medium carrots, sliced into rounds
  • 3 medium potatoes, diced into 1-inch pieces
  • 1 cup celery, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup green beans, trimmed and halved
For Flavor
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon cornstarch (for thickening)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Wash and chop all vegetables. Cut the beef into cubes and season with salt and pepper.
Searing the Beef
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  2. Add the beef cubes in batches; do not overcrowd. Sear until browned on all sides, approximately 4-5 minutes per batch.
  3. Remove beef and set aside.
Sautéing the Vegetables
  1. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Combining Ingredients
  1. Return the beef to the pot. Add the carrots, potatoes, celery, and green beans.
Adding Liquid and Seasoning
  1. Pour in the beef broth, add bay leaves, thyme, and rosemary. Stir until combined.
Simmering the Stew
  1. Bring the mixture to a gentle boil, then lower the heat and cover.
  2. Let it simmer for about 2 hours, stirring occasionally, until the beef is tender.
Thickening the Stew
  1. In a small bowl, mix cornstarch with cold water to create a slurry.
  2. Stir it into the stew and let it cook for an additional 5-10 minutes until thickened.
Serving
  1. Taste and adjust seasoning if needed. Remove bay leaves and sprinkle with fresh parsley before serving.

Notes

For a richer flavor, consider adding a splash of red wine during the simmering stage. You can substitute the beef with chicken thighs or mushrooms for a lighter option. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat gently on the stove or in the microwave.