Soups & Stews > Gluten-Free Soups & Stews > Naturally Gluten-Free Soups > Potato Soup (GF)

Hearty Gluten-Free Beef Stew

A classic beef stew made gluten-free using naturally gluten-free ingredients. This stew features tender beef, hearty vegetables, and a rich, savory broth, perfect for a cold day.

Prep Time
25 minutes
Cook Time
3 hours
Servings
6
Ingredients
  • 2 lbs Beef Chuck
  • 2 tablespoons Olive Oil
  • 1 Yellow Onion
  • 3 Carrots
  • 2 Celery Stalks
  • 4 cloves Garlic
  • 6 cups Beef Broth (Gluten-Free)
  • 2 tablespoons Tomato Paste
  • 1 cup Red Wine (optional, gluten-free)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 Bay Leaf
  • 1.5 lbs Potatoes (Russet or Yukon Gold)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold Water

Prepare the Beef

Cut the beef chuck into 1-inch cubes. Season generously with salt and pepper.

Sear the Beef

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot. Sear on all sides until browned. Remove the beef from the pot and set aside.

Sauté the Vegetables

Add the diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Tomato Paste and Deglaze

Stir in the tomato paste and cook for 1-2 minutes. If using red wine, pour it into the pot and scrape up any browned bits from the bottom of the pot.

Combine and Simmer

Return the beef to the pot. Pour in the beef broth, add the dried thyme, dried rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5 hours, or until the beef is very tender.

Add Potatoes and Thicken (if needed)

Peel and dice the potatoes into 1-inch cubes. Add the potatoes to the stew and continue to simmer for another 30 minutes, or until the potatoes are tender.
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch slurry into the stew, stirring constantly, until the stew thickens slightly.

Serve

Remove the bay leaf before serving. Taste and adjust seasonings as needed. Serve hot.

Nutrition Facts Estimated per 100g of product

Note: Values are approximate and can vary based on specific ingredients used.
Calories: 120-150 kcal
Protein: 8-10g
Fat: 6-8g
Carbohydrates: 7-9g

Other Considerations for Nutrition

Choose lean beef chuck to reduce fat content. Be mindful of sodium content in the beef broth; use low-sodium broth to control salt intake. Adding more vegetables like mushrooms or parsnips can increase the nutrient density of the stew.

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FAQ

  • Can I use a different cut of beef?

    Yes, you can use other cuts of beef like beef shoulder or stew meat. Adjust the cooking time accordingly.
  • Can I add other vegetables?

    Yes, feel free to add other vegetables like mushrooms, parsnips, or turnips. Add them along with the potatoes for the last 30 minutes of cooking.
  • Can I make this in a slow cooker?

    Yes, sear the beef and sauté the vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes during the last hour of cooking.