Description
This Hearty Gluten-Free Beef Stew with Fresh Veggies is the ultimate one-pot meal. Packed with tender beef, carrots, potatoes, and herbs, it’s rich, comforting, and perfect for chilly nights or Sunday dinner.
Ingredients
2 lbs beef stew meat (chuck roast), cut into 1-inch cubes
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
3 tbsp gluten-free flour (or cornstarch)
4 cups beef broth (gluten-free)
2 tbsp tomato paste
1 tbsp Worcestershire sauce (gluten-free)
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
3 carrots, peeled and sliced
3 medium potatoes, cubed
2 celery stalks, sliced
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown beef in batches, 2–3 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Sauté onion and garlic for 2–3 minutes.
3. Stir in gluten-free flour and cook 1 minute. Add tomato paste and stir to coat.
4. Gradually pour in beef broth, stirring constantly to avoid lumps.
5. Add Worcestershire, thyme, rosemary, bay leaf, salt, and pepper.
6. Return beef to the pot. Bring to a simmer, cover, and cook for 1.5 hours, stirring occasionally.
7. Add carrots, potatoes, and celery. Simmer uncovered for another 30–40 minutes until vegetables and beef are tender.
8. Remove bay leaf. Adjust seasoning and serve garnished with parsley.
Notes
Make it in the slow cooker: brown beef and sauté aromatics first, then cook on LOW for 7–8 hours.
Swap potatoes for parsnips or sweet potatoes for a twist.
Stew thickens as it cools—add broth when reheating if needed.