Description
This gluten-free beef stew is a hearty and comforting dish perfect for any season. Tender beef cubes are browned and simmered with a medley of vegetables, crushed tomatoes, and beef broth, then thickened to a perfect stew consistency. Enhanced with fresh rosemary, bay leaves, and a splash of balsamic vinegar, this savory stew is both nutritious and satisfying, ideal for a cozy family 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 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 oil in a large Dutch oven or soup pot over medium-high heat. Working in batches, add beef cubes to the pan with some salt and pepper, leaving space between them. Cook beef 3-4 minutes per side until browned but still slightly pink inside. Remove browned beef to a clean plate and repeat until all beef is browned.
- Sauté vegetables: Add onion, carrots, celery, and potatoes to the pot along with remaining salt and pepper. Stir and scrape browned bits off the bottom of the pan. Cook vegetables for 4-5 minutes to soften slightly.
- Add flavorings: Stir in crushed tomatoes, balsamic vinegar, and minced garlic to the softened vegetables until well combined.
- Combine beef and broth: Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and stir everything together.
- Simmer stew: Tuck rosemary sprigs and bay leaves into the pot. Bring to a simmer over medium heat, then reduce to medium-low and cook uncovered for 1 1/2 to 2 hours, stirring occasionally until beef is very tender and shreds easily. Add splash of water if the stew is reducing too much.
- Thicken stew: Remove bay leaves and rosemary stems. In a small bowl, whisk cornstarch and 1/2 cup water until smooth. Stir slurry into the simmering stew and cook for 2-3 minutes until thickened. Taste and adjust seasoning with more salt or pepper if needed.
- Finish and serve: Turn off heat and stir in frozen peas. Let peas 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 up to 2 months.
Notes
- This beef stew is versatile and can be prepared on the stovetop, in the oven, or with a slow cooker for convenience.
- For a thicker stew, use 3 tablespoons of cornstarch or arrowroot instead of 2.
- Substitute beef bone broth with regular beef broth or stock if unavailable.
- Fresh herbs like rosemary add depth of flavor, but dried herbs can be used in a pinch.
- Add other root vegetables like parsnips or turnips to vary the stew.
- To make it lower in sodium, use a low-sodium broth and adjust salt to taste.
- Frozen peas add a pop of color and sweetness; omit or substitute with green beans if preferred.
- This recipe yields about 10 cups, perfect for meal prep or family gatherings.
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
