Scale

2 lbs beef chuck roast, cut into 1.5-inch cubes

Salt and pepper, to taste

2 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 tbsp tomato paste

1/4 cup gluten-free all-purpose flour (or cornstarch)

1 cup dry red wine (or extra broth)

3 cups beef broth

1 tbsp Worcestershire sauce (gluten-free)

1 tsp dried thyme

1 tsp dried rosemary

3 carrots, sliced

2 celery stalks, sliced

2 medium potatoes, cubed

1 cup green beans or peas (optional)

Fresh parsley, for garnish

1. Season beef cubes with salt and pepper.

2. In a large Dutch oven or pot, heat olive oil over medium-high heat. Brown beef in batches and set aside.

3. Sauté onion and garlic in the same pot for 2–3 minutes.

4. Stir in tomato paste and gluten-free flour. Cook 1–2 minutes.

5. Deglaze with wine, scraping up browned bits.

6. Add broth, Worcestershire, thyme, and rosemary. Stir well.

7. Return beef to the pot. Add carrots, celery, and potatoes.

8. Bring to a boil, then reduce to low and simmer, covered, for 1.5–2 hours until beef is tender.

9. Add green beans or peas during the last 15 minutes of cooking.

10. Taste, adjust seasoning, and garnish with parsley before serving.

Use tapioca starch or arrowroot for thickening if avoiding all grains.

Swap potatoes for sweet potatoes for a sweeter twist.

Freezes well—cool completely and store up to 2 months.

Keywords: gluten-free beef stew, hearty beef stew, stew with fresh veggies