Hey there, friends!
Feeling like warming up with a comforting meal? I’ve got just the thing for you!
Today, I’m excited to share my gluten-free beef stew recipe.
It’s hearty, packed with flavor, and super easy to whip up. Perfect for chilly days or when you just want some good old comfort food.
Trust me, once you try this, it’ll become a winter favorite! Let’s dive into the deliciousness!
Ingredient Substitutions
For the beef chuck, consider using boneless skinless chicken thighs or firm tofu for different protein options. Adjust cooking time accordingly, as chicken and tofu cook faster than beef. Vegetable stock can replace beef stock for a vegetarian version, maintaining a rich flavor profile. For those avoiding nightshades, substitute the tomato concentrate with pureed roasted red peppers or a mixture of beet powder and water. This will provide a similar color and depth of flavor. When using beet powder, start with 1 tablespoon mixed with 2 tablespoons of water, adjusting as needed. For the corn starch, arrowroot powder or tapioca starch can be used as gluten-free thickening alternatives. Use the same amount as called for in the recipe, but mix with cold water before adding to prevent clumping.
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-420 minutes |
| Total Time | 195-440 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 145-160 g
- Fat: 80-90 g
- Carbohydrates: 180-200 g
Ingredients
- 2 pounds beef chuck, diced into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 2 celery stalks, chopped into 1/2-inch pieces (approximately 1 cup)
- 1 pound yukon gold potatoes, cubed into 1/2 to 1-inch pieces (retain skins)
- 3 large carrots, sliced into 1/2-inch pieces (around 1 cup)
- 4 cups gluten-free beef stock
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons tomato concentrate
- 1 tablespoon gluten-free worcestershire
- 2 garlic cloves, minced
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons corn starch
- 1 cup frozen peas
- Fresh thyme sprigs, for garnish
Step 1: Prepare and Brown the Beef
Begin by seasoning the cubed beef with salt and pepper on all sides.
Set the seasoned beef aside temporarily.
Preheat a large skillet over medium-high heat and add olive oil to the skillet.
Working in batches, place the cubed beef in the pan, making sure not to crowd it, and brown on all sides.
This should take about 30 seconds per side.
As each batch is browned, transfer the beef to your slow cooker and repeat the process with the remaining beef.
Step 2: Assemble Slow Cooker Ingredients
With the beef now in the slow cooker, add diced onion, celery, potatoes, and carrots.
Stir these vegetables together with the beef to combine them well.
Then, pour beef broth over the mixture to ensure everything is nicely covered.
Step 3: Add Seasonings and Cook
Stir in salt, pepper, tomato paste, Worcestershire sauce, minced garlic, bay leaves, and dried thyme into the slow cooker.
Cover the slow cooker and cook the stew on the low setting for 6-7 hours or on high for 3-4 hours.
The beef should become tender and easily shredded with a fork by the end of the cooking time.
Step 4: Thicken the Stew
Once the beef is tender, remove and discard the bay leaves from the slow cooker.
Take 1/2 cup of beef broth from the slow cooker and combine it in a bowl with cornstarch, whisking until smooth without any clumps.
Pour this cornstarch mixture back into the slow cooker.
Allow the stew to cook for another 30 minutes, giving it time to thicken.
Step 5: Final Touches and Serve
After the stew has thickened, add frozen peas to the slow cooker and let them cook for a few minutes until they are heated through.
Serve the beef stew warm, garnished with fresh thyme sprigs or chopped fresh parsley for added flavor and a splash of color.
