How to Make Gluten-Free Beef Stew with Root Vegetables

Simple Summary

This hearty Gluten-Free Beef Stew with Root Vegetables is a comforting, nutritious meal perfect for cold days. Tender beef and a medley of colorful root vegetables simmer in a rich, flavorful broth.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 1/4 cup gluten-free all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups gluten-free beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 cup frozen peas
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, toss the beef cubes with gluten-free flour, salt, and pepper until evenly coated.

2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Remove and set aside.

3. In the same pot, add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute.

4. Return the beef to the pot. Add beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

5. Add carrots, parsnips, potatoes, and sweet potatoes to the pot. Continue to simmer, covered, for another 45 minutes or until vegetables are tender.

6. Stir in frozen peas and cook for an additional 5 minutes.

7. Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.

8. Serve hot, garnished with fresh parsley.

Chef's Notes

• For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
• Feel free to customize the root vegetables based on your preferences or what's in season. Turnips, rutabagas, or celery root would all work well.
• This stew can be made in a slow cooker. Brown the meat and sauté the onions as directed, then transfer everything to a slow cooker and cook on low for 8 hours.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 35g
• Carbohydrates: 40g
• Fiber: 6g
• Fat: 18g
• Rich in vitamins A and C, potassium, and iron

Serving Suggestions

• Serve this hearty stew with a side of gluten-free crusty bread or over gluten-free noodles.
• For a complete meal, pair with a crisp green salad dressed with a light vinaigrette.
• This stew is perfect for cold winter evenings or as a comforting Sunday dinner.
• Garnish with additional fresh herbs like thyme or rosemary for extra flavor and presentation.
• A glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot, complements this dish beautifully.