Gluten-Free Hearty Beef Stew

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil 2 tbsp olive oil
• 1 large onion, chopped 1 large onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups diced carrots 2 cups diced carrots
• 2 cups diced celery 2 cups diced celery
• 1.5 cups diced potatoes 1.5 cups diced potatoes
• 6 cups certified gluten-free beef stock 6 cups certified gluten-free beef stock
• 1 can diced tomatoes (14.5 oz), undrained (optional) 1 can diced tomatoes (14.5 oz), undrained (optional)
• 1 tbsp cornstarch mixed with 2 tbsp cold water 1 tbsp cornstarch mixed with 2 tbsp cold water
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste 0.5 tsp black pepper, or to taste
• 1 tbsp fresh parsley, chopped (for garnish) 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef chuck cubes dry with paper towels and season them generously with salt and pepper. Sear the beef in batches until deeply browned on all sides, about 5-7 minutes per batch, then remove the beef to a plate and set aside. This browning develops crucial flavor.

2. 2

   Reduce the heat to medium and add the chopped onion to the pot, scraping up any browned bits from the bottom. Sauté the onion until it becomes softened and translucent, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Add the diced carrots, celery, and potatoes to the pot. Stir everything together and cook for about 5 minutes, allowing the vegetables to soften slightly and absorb some of the flavors in the pot. If using, stir in the optional can of diced tomatoes at this stage.

4. 4

   Return the seared beef to the pot. Pour in the certified gluten-free beef stock, ensuring the liquid covers most of the ingredients. Bring the stew to a rolling boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 30 minutes, or until the beef is tender and the vegetables are cooked through. The aroma should be rich and savory.

5. 5

   In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering stew while stirring constantly. Continue to simmer for an additional 5-7 minutes, or until the stew has thickened to your desired consistency. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.