Gluten-Free Hearty Beef Stew

Ingredients

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• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups diced carrots
• 2 cups diced celery
• 1.5 cups diced potatoes
• 6 cups gluten-free beef stock Shop
• 1 can diced tomatoes (14.5 oz), undrained (optional) Shop
• 1 tbsp cornstarch mixed with 2 tbsp cold water Shop
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste
• 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 and celery to the pot and cook for about 5 minutes, stirring, so they soften slightly and pick up the flavors in the pot. If using, stir in the optional can of diced tomatoes at this stage.
4. 4 Return the seared beef and its juices to the pot and pour in the gluten-free beef stock so the liquid covers the meat. Bring it to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes. Keep it at a lazy bubble; a hard boil tightens chuck instead of tenderizing it.
5. 5 Stir in the diced potatoes, cover, and simmer 40 to 45 minutes more, until the beef is fork-tender and the potatoes are cooked through. Adding the potatoes partway keeps them from falling apart.
6. 6 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, and simmer 2 to 3 minutes until it thickens. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

Nutrition (per serving)

Tips & Notes

• For deeper savory flavor, stir 1 to 2 tablespoons tamari labeled gluten-free (or coconut aminos) into the stock, and taste before adding the full teaspoon of salt.
• Add a sprig of fresh thyme with the stock and remove it before thickening.
• Serve it as is, or over rice or mashed potatoes to catch the gravy.
• Stew tastes better the next day. Cool it, then refrigerate covered up to 4 days or freeze up to 3 months; cornstarch-thickened stew can thin after freezing, so simmer a few minutes to tighten it.

Common questions