Description
This gluten-free beef stew is a hearty, cozy, and flavorful meal perfect for chilly days. Tender beef cubes simmer with Yukon gold potatoes, carrots, celery, and a rich broth enhanced with crushed tomatoes and balsamic vinegar. Finished with a cornstarch slurry for a thick, comforting texture and brightened with fresh frozen peas, this stew is a delicious, nourishing dinner option that’s naturally gluten-free and easily adaptable to various cooking methods.
Ingredients
Scale
Meat and Seasoning
- 1 1/2 pounds stew beef, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-2 cloves garlic, minced
Vegetables
- 1 medium onion, diced (about 2 cups)
- 2 cups sliced carrots, cut into 1/2-inch pieces (5-6 carrots)
- 1 cup sliced celery (about 3 stalks)
- 1-1 1/2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 1 cup frozen peas
Liquids and Condiments
- 1 tablespoon olive oil or avocado oil
- 1 (15 oz.) can crushed tomatoes
- 1/3 cup balsamic vinegar
- 4 cups beef broth (preferably beef bone broth)
Herbs and Thickener
- 1-2 sprigs fresh rosemary
- 2 bay leaves
- 2-3 tablespoons cornstarch or arrowroot (use 3 tablespoons for thicker stew)
- 1/2 cup water
Optional Garnish
- Fresh parsley, for garnish
Instructions
- Brown the Beef: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding, seasoning lightly with salt and pepper. Cook each batch for 3-4 minutes per side until browned but still pink in the center. Remove the beef to a clean plate and repeat until all beef is browned.
- Sauté Vegetables: Add diced onion, carrots, celery, and potatoes to the pot. Season with the remaining salt and pepper. Stir and scrape the browned bits from the bottom of the pot as the vegetables cook for 4-5 minutes to start softening.
- Add Tomatoes and Balsamic: Stir in the crushed tomatoes, balsamic vinegar, and minced garlic with the vegetables until well combined.
- Combine Beef and Broth: Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and stir thoroughly to combine.
- Add Herbs and Simmer: Tuck rosemary sprigs and bay leaves into the stew. Bring to a simmer over medium heat, then reduce to medium-low and simmer gently for 1 1/2 to 2 hours until the beef is very tender and easy to shred with a fork, stirring occasionally. Add a splash of water if stew evaporates too quickly.
- Thicken the Stew: Remove bay leaves and rosemary stems. In a small bowl, whisk cornstarch with 1/2 cup water until smooth. Stir the slurry into the simmering stew and cook for 2-3 minutes until thickened. Taste and adjust seasoning with more salt or pepper if needed.
- Finish and Serve: Turn off the heat and stir in frozen peas. Let them heat through for 1-2 minutes. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
Notes
- This stew can be cooked on the stovetop as described, baked in the oven, or prepared in a slow cooker for added convenience and tenderness.
- Use arrowroot instead of cornstarch if you prefer a grain-free thickener.
- For a richer flavor, bone broth is recommended but regular beef broth works well too.
- Adjust the thickness of the stew by varying the amount of cornstarch slurry used.
- Frozen peas are added at the end for a pop of color and sweetness but can be omitted or substituted with other frozen vegetables.
Nutrition
- Serving Size: 1 cup stew
- Calories: 175 kcal
- Sugar: 6.5 g
- Sodium: 403 mg
- Fat: 4.7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 13.8 g
- Fiber: 2.9 g
- Protein: 19.9 g
- Cholesterol: 42 mg
