Description
This gluten-free beef stew is a hearty and comforting dish featuring tender chunks of beef simmered with vegetables, crushed tomatoes, and fragrant herbs. Perfect for a cozy meal, it offers rich flavors with a thickened broth and a touch of fresh peas for added sweetness.
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 tablespoon olive oil or avocado oil
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
- 1-2 cloves garlic, minced
- 1 cup frozen peas
Liquids and Flavorings
- 1 (15 oz.) can crushed tomatoes
- 1/3 cup balsamic vinegar
- 4 cups beef broth (preferably beef bone broth)
Herbs
- 1-2 sprigs fresh rosemary
- 2 bay leaves
Thickening Agent
- 2-3 tablespoons cornstarch or arrowroot (use 3 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. Working in batches, add beef cubes leaving space between them to brown well. Season with some salt and pepper and cook 3-4 minutes per side until browned but still pink inside. Remove beef and set aside.
- Sauté Vegetables: Add onion, carrots, celery, and potatoes to the pot with remaining salt and pepper. Stir frequently, scraping up browned bits from the bottom. Cook for 4-5 minutes until vegetables begin to soften.
- Add Tomatoes and Garlic: Stir in crushed tomatoes, balsamic vinegar, and minced garlic with the vegetables until well combined.
- Combine Beef and Broth: Return browned beef and any accumulated juices back to the pot. Pour in the beef broth and stir to mix everything evenly.
- Simmer Stew: Tuck rosemary sprigs and bay leaves into the stew. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer gently for 1 1/2 to 2 hours until beef is very tender and easily shredded with a fork, stirring occasionally and adding water if the liquid reduces too much.
- Thicken Stew: Remove bay leaves and rosemary sprigs. In a small bowl, whisk cornstarch with 1/2 cup water until smooth. Stir slurry into simmering stew and cook for 2-3 minutes until thickened. Adjust seasoning with additional salt or pepper as needed.
- Finish and Serve: Turn off heat and stir in frozen peas. Let them heat through for 1-2 minutes. Serve warm, garnished with fresh parsley if desired. Store leftovers in airtight containers refrigerated for 3-4 days or freeze up to 2 months.
Notes
- This recipe can be made on the stovetop, in the oven, or in a slow cooker for convenience.
- Use arrowroot as a gluten-free thickener alternative to cornstarch if preferred.
- Add other root vegetables like parsnips or turnips for variation.
- For a richer flavor, sear the beef in batches without crowding the pan to get an optimal brown crust.
- Frozen peas are added at the end to retain their color and sweetness.
- Leftovers taste even better the next day as flavors meld.
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
