Gluten-Free Classic Beef Stew
Meat and Potatoes!
I love you.
My favorite is probably this classic beef stew, or maybe pot roast, barbacoa short ribs, chicken stew with mashies, or steaks and frites… okay any type of braised beef. With potatoes. And spices. Love it all.
And I will say this – I was a vegetarian for several years and we are trying to eat less meat in our diets in general because it is better for us and the environment.
But this homemade classic beef stew is a special treat. Both because of the red meat and because it takes a really long time to cook. And it’s just soooooo good!
Now I warn you that the house will smell incredible. And there is a lot of waiting involved while the house smells incredible. But it feels like the perfect way to welcome fall and cooler weather. Right!?
We try to find meat that is local, preferably grass-fed, antibiotic-free and humanely raised.
But sometimes it isn’t that easy to find grass-fed stew meat. So I’ll opt for something like this Angus beef when they have it at our favorite store, the Wheatsville Co-op.
First brown the stew meat at a medium high temperature and then season with salt and pepper.
I really like to do this in our 3.5 quart Le Creuset Dutch oven. Because then we get the nice brown bits at the bottom that we can deglaze with onions before adding the other ingredients.
We try to keep it fresh, organic and local when we can. Usually Wheatsville has plenty of local, seasonal, and organic produce at reasonable prices so it won’t break the bank.
First peel the carrots and cut the onion into small cubes. Dice the garlic. I place the frozen peas in the fridge until ready to add to the stew at the end.
After searing the beef, transfer it to a plate. Then cook the onion into the brown bits left behind after searing the meat. This step will add so much flavor to your beef stew.
Then we add a little gluten-free flour to the onions and cook for a minute. I prefer to use a flour like garbanzo bean or Bob’s Red Mill all-purpose flour (bean blend without the xanthan gum added in).
Add all the other stuff except for the potatoes, Worcestershire sauce and peas. We’ll add the potatoes at the 30 minute mark and peas + Worcestershire after another 30 minutes for about 10 minutes more of cooking time.
The hardest part is waiting.
Painstakingly wait for it to finally finish cooking down. You’ll never want to eat soup out of a can again. Happy eating my friends.
Classic Beef Stew | Gluten-Free, Dairy-Free
- 1 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1 lb grass-fed stewing beef
- 1 large onion, chopped
- 1 tbsp GF flour (garbanzo bean or GF all-purpose)
- 1 cup 8 oz red wine
- 3 cups 24 oz beef broth
- 1 tbsp tomato paste
- 1/2 tsp dried thyme
- 1 bay leaf
- 4 cloves garlic, minced
- 2 large carrots, peeled and cubed 1/2-inch thick
- 2 cups potatoes, peeled and cubed 1/2-inch thick
- 1 tsp GF Worcestershire sauce
- 1 cup frozen peas
Heat the olive oil in a 3.5-quart Dutch oven over medium high heat. Add the meat and brown on all sides. Season the stewing meat with salt and pepper. Remove the browned meat and set aside on a plate.
Lower the heat to medium low and add the onions. Cook for about 10 minutes, deglazing the brown bits on the bottom.
Add the gluten-free flour and cook for 1 minute, stirring continuously.
Add the red wine, beef broth, tomato paste, thyme, bay leaf, garlic, browned meat and carrots. Bring to a simmer over medium heat. Partially cover and cook for about 30 minutes, stirring occasionally.
Add potatoes and cook partially covered for another 30 minutes.
Add the Worcestershire sauce, green peas and more water or beef broth if it is too thick. Cover and cook for another 10 minutes.
Discard the bay leaf. Adjust the seasonings with salt and pepper before serving.
The veggies and wine are organic.