Description
This gluten-free beef stew is a cozy, hearty, and delicious meal perfect for any occasion. Made with tender beef, fresh vegetables, and a flavorful broth thickened with a cornstarch slurry, it is simple to prepare on the stovetop and perfect for a comforting dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds stew beef, cut into 1-inch cubes
- 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 (15 oz.) can crushed tomatoes
- 1/3 cup balsamic vinegar
- 1-2 cloves garlic, minced
- 4 cups beef broth (bone broth preferred)
- 1-2 sprigs fresh rosemary
- 2 bay leaves
- 2-3 tablespoons cornstarch or arrowroot (use 3 for thicker stew)
- 1/2 cup water
- 1 cup frozen peas
- Optional: 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, season with salt and pepper, and cook 3-4 minutes per side until browned but still pink in the center. Remove to a plate.
- Sauté Vegetables: Add onion, carrots, celery, and potatoes to the pot with remaining salt and pepper. Stir and scrape the browned bits from the pan. Cook vegetables 4-5 minutes until starting to soften.
- Add Tomatoes and Aromatics: Stir in crushed tomatoes, balsamic vinegar, and minced garlic, mixing well with the softened vegetables.
- Combine Beef and Broth: Return the browned beef and any juices to the pot. Pour in the beef broth and stir to combine.
- Simmer Stew: Add rosemary sprigs and bay leaves. Bring to a simmer over medium heat, then reduce to medium-low. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionally, until beef is very tender and can be shredded. Add water if the stew gets too thick.
- Thicken the Stew: Remove bay leaves and rosemary stems. In a small bowl, whisk cornstarch with 1/2 cup water until smooth. Stir slurry into the stew and cook 2-3 minutes until thickened. Adjust seasoning as desired.
- Finish and Serve: Turn off heat and stir in frozen peas. Let them heat through for 1-2 minutes. Serve warm, optionally garnished with fresh parsley. Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2 months.
Notes
- This stew can also be made in the oven or slow cooker for convenience.
- For a thicker stew, use 3 tablespoons of cornstarch instead of 2.
- Substitute arrowroot powder for cornstarch for a paleo-friendly option.
- Use bone broth for added depth of flavor and nutrition.
- Adding fresh parsley at the end brightens the flavors and adds color.
- If stew thickens too much upon standing, reheat with a splash of broth or water.
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
