Gluten-Free Beef Stew

Ingredients

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• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups GF beef broth Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch Shop
• 2 tbsp cold water
• 1 tsp salt
• 0.5 tsp black pepper
• 1 sprig fresh thyme (optional)

Instructions

1. 1 Pat the beef cubes completely dry with paper towels and season generously with salt and black pepper. This step is crucial for achieving a good sear and developing rich flavor.
2. 2 Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding the pot, and sear for about 3-4 minutes per side until deeply browned. Remove the seared beef to a plate.
3. 3 Reduce the heat to medium and add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. 4 Pour in the GF beef broth and GF tamari, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the fresh thyme sprig, if using. Bring the liquid to a simmer, then return the seared beef and any accumulated juices to the pot. Cover the pot, reduce the heat to low, and let it simmer gently for about 25-30 minutes, or until the beef is tender.
5. 5 In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Slowly pour this slurry into the simmering stew while stirring constantly. Continue to cook and stir for about 2-3 minutes, or until the stew has thickened to your desired consistency. Remove the thyme sprig before serving. Serve hot, perhaps over gluten-free rice or mashed potatoes.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.

Common questions