Gluten-Free Beef Stew With Red Wine (Best Flavor)

Name: Gluten-Free Beef Stew With Red Wine (Best Flavor)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2½-3 pounds boneless beef chuck roast (trimmed of excess fat and cut into 1½-inch cubes); 1½ teaspoons salt (divided); ½ teaspoon ground pepper; 2-3½ tablepoons olive oil; 2 large onions (chopped in 2-inch chunks); 6 garlic cloves (minced); 3 tablespoons gluten free all purpose flour; 3 tablespoons tomato paste; 1 cup dry red wine; 3 - 3½ cups gluten-free beef broth (divided); 1 teaspoon dried thyme (or 1 tbsp. minced fresh); 2 bay leaves; 1 teaspoon brown sugar; 1½ pounds Yukon gold potatoes (cut into 1½-inch chunks); 4-5 carrots (peeled and cut into 1-inch slices); 1 cup frozen peas

7 steps

Prep:30minCook:3h

If you are looking for the best gluten-free beef stew recipe, with rich, robust seasoning and perfectly thickened consistency, this easy, comforting meal is for you! Slow cooked tender beef chunks are braised in red wine and simmered until fall-apart tender in a dutch oven, or choose the slow cooker option. Not only does this recipe check all essential boxes, but includes a simple, yet flavorful gluten-free beef stew seasoning and thickeners.

Updated at: Mon, 09 Dec 2024 07:06:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories543.7 kcal (27%)

Total Fat31.2 g (45%)

Carbs27.7 g (11%)

Sugars6.2 g (7%)

Protein34.1 g (68%)

Sodium660.8 mg (33%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2.5 poundsboneless beef chuck roast

trimmed of excess fat and cut into 1 1/2-inch cubes

1 ½ teaspoonssalt

divided

½ teaspoonground pepper

2 tablespoonsolive oil

2onions

large, chopped in 2-inch chunks

6garlic cloves

minced

3 tablespoonsgluten free all purpose flour

3 tablespoonstomato paste

1 cupdry red wine

3 cupsgluten-free beef broth

divided

1 teaspoondried thyme

or 1 tbsp minced fresh

2bay leaves

1 teaspoonbrown sugar

1.5 poundsYukon gold potatoes

cut into 1 1/2-inch chunks

4carrots

peeled and cut into 1-inch slices

1 cupfrozen peas

Instructions

Step 1

Preheat the oven to 300℉. In a large bowl combine the cut beef with 1 teaspoon salt and ½ teaspoon pepper. Toss to combine.

Step 2

Heat a large oven-safe dutch oven over medium-high heat. Add 1 tbsp oil. You will want to add enough beef so it fits in a single layer at the bottom of the pan without overcrowding. This allows enough heat to circulate around each piece, giving a nice sear.

Step 3

Add a layer of beef to the bottom of the pan. Sear 2-3 minutes per side, or until well browned. The beef will not be cooked through, which is fine. Transfer the meat to a plate. Repeat with remaining beef, adding 1 tbsp oil for each batch.

Step 4

Once the meat has been browned, lower the heat to medium and add ½ tbsp oil to the empty pot. Cook the onions about 3 minutes, or until tender. If the pot becomes too dry or the onions are overcooking, add a splash of water and continue cooking.

Step 5

Stir in the garlic, gluten-free flour, and tomato paste and mix combine with the onions. Slowly add the red wine, whisking constantly and scrapping up the browned bits at the bottom of the pot.

Step 6

Once it's a thick, well whisked sauce, gradually stir in 2 cups beef broth, thyme, bay leaves, and brown sugar. Continue to scrape up any remaining browned bits. Add the beef, with juices, back to the pot. Increase the heat and bring to a boil. Cover and transfer the pot to the oven. Cook for 1 hour.

Step 7

Stir in the potatoes, carrots and 1 - 1½ cups of broth, depending on desired thickness of stew. Cover and return to the oven 1 - 1 hour 30 minutes more, or until the beef is very tender and the vegetables are fork-tender. Stir in remaining ½ tsp salt and frozen peas. Serve immediately.

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