Looking for a Gluten-free Beef Stew recipe that’s easy and and delicious? This is a one-pot meal your whole family will love.
Because this recipe uses pan drippings from the beef, red wine, broth, and concentrated tomato paste, it has a depth of flavor (also known as umami) most beef stew recipes don’t have.
This is the perfect meal for a brisk fall or cold winter night. Serve with a glass of red wine and crusty (gluten-free) bread with butter.
If you’re going to be gone all day, just make this in the morning and transfer to the crockpot to slow cook all day.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
Gluten-free Beef Stew: How to Make It Step By Step
Start with the beef, sirloin or stew meat, cut up and dredged in gluten-free flour.
Heat up a Dutch oven very hot and then add a couple tablespoons of butter, bacon grease, or refined coconut oil.
Next add sirloin or stew beef, cut into cubes. Sear a few minutes on each side, until well-browned. Transfer the beef to a bowl and set aside.
Add a couple more tablespoons of fat and then add chopped onion.
After the onions are soft, stir in the chopped carrots and celery.
Add red wine to deglaze the pan and scrape up all the meaty bits. Stir in the tomato paste.
Finally, add the seared beef, the potatoes, bay leaves, and organic beef broth (you can substitute chicken broth).
Bring to a boil, then cover and let simmer for a couple hours — or you can transfer to a crockpot on low for several hours if you want to slow cook it.
My little sous chef, Ollie (age 2), gave it a thumbs up! He said, “Yum, yum, yummy!”