Description
A cozy and hearty gluten-free beef stew featuring tender stew beef, fresh vegetables, and a rich tomato and balsamic broth thickened with cornstarch, perfect for a comforting meal.
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 1/2 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
- 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 olive or avocado oil in a large Dutch oven or soup pot over medium-high heat. Working in batches, add the stew beef cubes to the pan, making sure to leave space between pieces to allow proper browning. Season lightly with salt and pepper, cooking the beef 3-4 minutes per side until browned but still pink in the center. Remove browned beef to a clean plate and repeat with remaining beef.
- Sauté Vegetables: Add the diced onion, sliced carrots, sliced celery, and cubed potatoes to the pot with the remaining salt and pepper. Stir well, scraping up the browned bits from the bottom of the pan. Cook the vegetables for 4-5 minutes until they begin to soften.
- Add Flavorings: Stir in the crushed tomatoes, balsamic vinegar, and minced garlic with the vegetables, combining thoroughly.
- Combine Beef and Broth: Return the browned beef along with any accumulated juices on the plate back into the pot. Pour in the beef broth and stir everything to combine evenly.
- Simmer the Stew: Add the fresh rosemary sprigs and bay leaves. Bring the stew to a simmer over medium heat, then reduce to medium-low heat and let it simmer gently for 1 1/2 to 2 hours until the beef becomes very tender and can be shredded easily with a fork. Stir occasionally and add water if the stew starts to evaporate too quickly.
- Thicken the Stew: Remove the rosemary sprigs and bay leaves from the pot. In a small bowl, whisk together the cornstarch and 1/2 cup water until smooth. Stir the cornstarch slurry into the simmering stew and cook for an additional 2-3 minutes until the stew thickens. Taste and adjust seasoning with more salt or pepper if needed.
- Finish and Serve: Turn off the heat and stir in the frozen peas. Let them warm through for 1-2 minutes. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
Notes
- This stew can also be prepared in the oven or slow cooker for convenience.
- Use arrowroot instead of cornstarch if preferred to thicken the stew.
- Make sure to brown the beef in batches to ensure good caramelization and flavor development.
- Adding fresh herbs like parsley at the end adds freshness and color.
- If the stew becomes too thick after refrigeration, add a splash of beef broth to loosen it when reheating.
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
