*To see the Pinterest video on this, click here.
Normally, I make beef stew in the winter, but I really had a hunger for it in this 80-degree weather. Luckily, my family didn’t complain and they went back for seconds. This recipe was wonderful for three main reasons:
- I surprised the hubby because he thought beef stew was over for him. He’s allergic to onions and was recently directed to go gluten-free. Therefore, life was over, or so he thought.
- My children are pretty picky about certain veggies. What I love about beef stew is that you can include or exclude any vegetables that you’d like. For us, potatoes and carrots work well for all.
- If you work from home, as I did on this particular day, you can pop it in the oven and go back to your work. Everything cooks for three hours.
This stew can be eaten by itself, over rice, or with some cornbread (or gluten-free cornbread).
Gluten-free Beef Stew
- 1 lb beef stew meat, cut into smaller bites
- Diced carrots
- 3 cloves of garlic, minced
- 3 yellow potatoes, peeled and cubed
- 2 tblsp tomato paste or ketchup
- 3.5 cups of H2O or beef broth (I use homemade broth without onions)
- ¼ tsp salt
- ½ tsp pepper
- ½ tsp sugar
- 1-2 tblsp Worcestershire sauce
- 1 tblsp Italian seasoning
- 1 tsp paprika
- ¼ tsp red pepper flakes
- 1bay leaf (optional)
- ½ tsp nutmeg
- 1 tblsp oil
- 1 fistful (abt 1/3 cup) of gluten-free flour. This is to coat the beef.
- Diced the vegetables and set to the side.
- Cut up the beef stew meat into small bites. Then coat the beef with flour.
- In a Dutch oven, pour 1 tblsp of oil and toss the beef in. Brown beef.
- Add the vegetables, seasonings, and water or broth.
- Place the Dutch oven into a 300 degree oven and cook for three hours.
Disclaimer: Because of the onion allergy, we don’t use them, but they can be tossed into this stew. I’d love to hear of your beef stew variations!