Gluten Free Beef Stew Recipe
This gluten free beef stew with red wine recipe is a cozy hearty dinner recipe, slow simmered in a rich broth and loaded with vegetables. A fantastic supper that slow cooks on the stove, easy enough to make for a weeknight meal.
Equipment
- Dutch Oven
- Slotted Spoon
Ingredients
- 2 lbs beef stew meat diced into 1 inch cubes
- 1 tablespoon olive oil
- 2 onions sliced
- 4 cloves garlic minced
- 3 carrots chopped
- 1.5 lbs yellow potatoes diced into 1/2 inch cubes
- 1 pint mushrooms sliced
- 4 cups vegetable stock gluten free
- 2 cups gluten free red wine
- 6 ounces tomato paste
- 1 tablespoon gluten free Worcestershire sauce
- 1 teaspoon Herbs de Provence or substitute thyme
- 1/2 teaspoon salt
- 2 bay leaves
- 1 cup peas
- 1/2 cup parsley
Instructions
- In a Dutch oven, add the meat and sear on medium-to-high heat until the cubes of meat are charred on the outside. Using a slotted spoon, transfer the meat into a mixing bowl, and set aside.
- In the same Dutch oven, add the olive oil, onions, garlic, and carrots. Sauté over low heat for 7 to 8 minutes until vegetables begin to soften.
- Add the potatoes, mushrooms, vegetable stock, red wine, tomato paste, Worcestershire sauce, Herbs de Provence, salt, and bay leaves and bring to a boil. Allow the stew to boil down over high heat for 30 minutes, uncovered.
- After 30 minutes, cover the stew and simmer for 1 hour.
- Remove the bay leaves, and add the peas and parsley before serving. Serve hot. Leftovers will last for up to 2 days in the refrigerator.
Notes
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Calories: 362kcal
Did you make this recipe?Let us know how it was!