Gluten Free Beef Stew (Stove Top)
This Gluten Free Beef Stew recipe is thick, full of potatoes and carrots and made on the stove top. Perfect old fashioned comfort food!
Servings: 6
Calories: 612kcal
Ingredients
- 6 cloves garlic
- 1 large onion white or yellow
- 3 Tbsp. olive oil split
- ½ cup gluten free flour blend or AP flour if not gluten free
- 1 - 1.5 lb. beef chuck roast
- 4-5 large carrots yields 3 cups
- 4-6 red potatoes yields 3 cups
- ½ cup red wine
- 4 cups beef broth gluten free
- 3 Tbsp. tomato paste
- 2 tsp. Italian seasoning
- ½ tsp. kosher salt split
- ½ tsp. pepper split
Instructions
- Mince 6 cloves of garlic and 1 large onion (white or yellow).
- Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes, making sure that they are relatively the same size to ensure even cooking.
- Using a separate cutting board, cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour ½ cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
- Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add ¼ tsp. each kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
- Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Sauté for 4-5 minutes, scraping up the brown bits as they cook.
- Add ½ cup red wine to pan and sauté for 4-5 minutes or until wine reduces.
- Add the sliced carrots to pan and sauté for 5 minutes, stirring frequently.
- Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
- Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
- Remove cover and add 3 Tbsp. tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste and serve.
Video
Notes
You can add more broth if you like the stew to have a thinner consistency or more tomato paste for a thicker consistency.
Feel free to cook the stew longer if the meat has not reached desired tenderness.
Nutrition
Serving: 2cups | Calories: 612kcal | Carbohydrates: 41g | Protein: 43g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 1027mg | Potassium: 1683mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8194IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 7mg