Beef Stew
This hearty Beef Stew is a medley of tender chunks of beef, robust seasonings and an array of wholesome vegetables, creating a comforting meal that warms both body and soul. It's easy to make in one pot and the perfect way to warm up on a cold day.
Ingredients
For seasoning the meat
- 1/3 cup gluten-free 1-to-1 baking flour , feel free to sub with gluten-free fine oat flour, cassava flour (paleo + Whole30 compliant) or all purpose flour as needed.
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1-1/2 - 2 pounds beef chuck roast , or beef stew meat, cut into 1 inch chunks
For the stew
- cooking oil divided
- 1 medium onion diced into large chunks
- 4 cloves garlic minced
- 1-2 tablespoons red wine or balsamic vinegar
- 6 tablespoons tomato paste
- 3 medium Yukon potatoes peeled and chopped into 1 inch chunks (can also use 10 baby potatoes and leave skin on). Feel free to sub with turnips for a lower carb alternative
- 1 medium sweet potato peeled and chopped into 1 inch chunks (leave out if desired)
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 1/4 star anise , optional but adds SO much flavor - found in the International section or spice aisle. Feel free to sub with 1/8 - 1/4 tsp Chinese five spice powder
- 1-2 teaspoons gluten-free Worcestershire sauce , feel free to use regular Worcestershire sauce as needed or sub with a combination of 1 1/2 tsp coconut aminos and 1/2 tsp fish sauce as a Whole30 alternative
- 2 teaspoons Italian seasoning or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups beef broth homemade or low sodium
- water only as needed to cover the vegetables
- 2 teaspoons tapioca starch + 3 teaspoons water to create a slurry - to thicken the stew if needed , feel free to sub with arrowroot starch or corn starch if preferred
- 2 tablespoons chopped fresh parsley for garnish
- salt and pepper to taste
Instructions
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In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning. Add meat and shake until well coated.
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In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
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Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
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Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
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For a thicker stew, in a small bowl, whisk together starch with water. Turn heat back to high and stir starch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.
Recipe Notes
How to store:
Beef stew stores well in the refrigerator for up to 3-4 days.
To freeze, portion it into airtight containers or freezer bags, leaving some room for expansion, and store for up to 3 months.
Thaw in the refrigerator before reheating.