Description
A hearty and cozy gluten-free beef stew made with tender beef cubes, fresh vegetables, and a flavorful broth thickened with cornstarch. Perfect for a comforting dinner, this stew is easy to prepare on the stovetop and incorporates wholesome ingredients like Yukon gold potatoes, carrots, celery, and a touch of balsamic vinegar for depth.
Ingredients
Scale
Meat and Seasoning
- 1 1/2 pounds stew beef, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 Tablespoon olive oil or avocado oil
Vegetables
- 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
- 1-2 cloves garlic, minced
- 1 cup frozen peas
Liquids and Flavorings
- 1 (15 oz.) can crushed tomatoes
- 1/3 cup balsamic vinegar
- 4 cups beef broth (preferably beef bone broth)
- 1-2 sprigs fresh rosemary
- 2 bay leaves
Thickening Agent
- 2-3 Tablespoons cornstarch or arrowroot (3 for thicker stew)
- 1/2 cup water
Optional Garnish
- 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 some salt and pepper, ensuring they have space to brown properly. Cook each side for 3-4 minutes until the beef develops a browned crust but remains pink inside. Remove browned beef to a clean plate and repeat until all beef is cooked.
- Sauté Vegetables: Add diced onion, carrots, celery, and potatoes to the pot along with the remaining salt and pepper. Stir and scrape the browned bits from the bottom of the pot to incorporate flavor. Cook the vegetables for 4-5 minutes until they begin to soften.
- Add Tomatoes and Garlic: Stir in crushed tomatoes, balsamic vinegar, and minced garlic with the softened vegetables, mixing well to combine flavors.
- Combine Beef and Broth: Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and stir everything together thoroughly.
- Simmer with Herbs: Add fresh rosemary sprigs and bay leaves. Bring the mixture to a simmer over medium heat, then reduce to medium-low and cook uncovered for 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender and easily shredded with a fork. Add a splash of water if too much liquid evaporates.
- Thicken the Stew: Remove the bay leaves and rosemary sprigs. In a small bowl, whisk cornstarch together with 1/2 cup water until smooth to form a slurry. Stir this into the simmering stew and cook for 2-3 minutes until the stew thickens. Adjust salt and pepper to taste.
- Finish with Peas and Serve: Turn off the heat and stir in frozen peas. Allow them to heat through for 1-2 minutes. Serve the stew warm, garnished with fresh parsley if desired. Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2 months.
Notes
- This beef stew is versatile and can also be made in the oven or slow cooker if preferred.
- For a thicker stew, use 3 tablespoons of cornstarch or arrowroot slurry.
- If you don’t have beef bone broth, regular beef broth works well.
- Add a splash of water or broth during cooking if the stew becomes too thick or evaporates excessively.
- Fresh parsley makes a great garnish for added color and freshness.
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
