Description
This Gluten-Free Beef Stew is a cozy and hearty dish made with tender beef cubes, fresh vegetables, and a flavorful broth thickened to perfection. Perfect for a comforting dinner, this stew is prepared on the stovetop and features a natural richness from balsamic vinegar and fresh herbs.
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 (preferably beef bone broth)
- 1-2 sprigs fresh rosemary
- 2 bay leaves
Thickening and Garnish
- 2-3 tablespoons cornstarch or arrowroot (use 3 tablespoons 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 with space between them. Season with some salt and pepper and cook each side for 3-4 minutes to brown while the centers remain pink. Remove browned beef to a plate.
- Sauté the Vegetables: Add the onion, carrots, celery, and potatoes to the pot along with the remaining salt and pepper. Stir and scrape the browned bits from the pot's bottom. Cook the vegetables for 4-5 minutes to soften slightly.
- Add Tomatoes and Flavorings: Stir in crushed tomatoes, balsamic vinegar, and minced garlic with the vegetables to combine all flavors.
- Combine Beef and Broth: Return browned beef and any juices to the pot. Pour in the beef broth and stir to mix evenly.
- Simmer the Stew: Tuck in rosemary sprigs and bay leaves. Bring the stew to a simmer over medium heat, then reduce to medium-low and cook for 1 1/2 to 2 hours until beef is very tender and shreds easily, stirring occasionally and adding water if liquid reduces too much.
- Thicken the Stew: Remove bay leaves and rosemary stems. In a small bowl, whisk cornstarch with 1/2 cup water until smooth. Stir this slurry into the simmering stew and cook for 2-3 minutes until thickened. Adjust salt and pepper to taste.
- Finish and Serve: Turn off heat and stir in frozen peas. Let peas warm through for 1-2 minutes, then ladle stew into bowls and serve warm. Garnish with fresh parsley if desired.
Notes
- This stew can be adapted for oven or slow cooker methods if preferred.
- For a thicker stew, use the full 3 tablespoons of cornstarch or arrowroot.
- Use beef bone broth for richer flavor, or substitute with regular beef broth.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 2 months.
- Fresh parsley garnish adds a bright finish but is optional.
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: 3.0 g
- Trans Fat: 0 g
- Carbohydrates: 13.8 g
- Fiber: 2.9 g
- Protein: 19.9 g
- Cholesterol: 42 mg
