Make Ahead

Gluten Free Beef Stew

January 18, 2018
3 Ratings
Photo by Lindsay Howerton-Hastings
  • Serves 6
Author Notes

Nearly Whole30 approved (just skip the wine), thickened with potatoes, and extra veggies make this simple stew satisfying and healthy all at once.

Posted with extra info at —Lindsay Howerton-Hastings

What You'll Need
  • 2 pounds beef chuck roast or similar, cut into large chunks
  • olive oil and salt
  • 1 russet potato, peeled and cubed
  • 1 large onion, peeled and chopped
  • 6 medium carrots, chopped
  • 3 large stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup dry red wine
  • 2 cups beef stock
  1. Preheat a soup pot to medium-high with 1/4 cup olive oil, or enough to make a smooth layer in the bottom of the pot. Sprinkle the beef chunks all over with salt. When the oil is very hot, add the beef in a single layer (you may need to do two batches), and let it sear undisturbed for 4-5 minutes. When ready to flip, the meat should release easily from the pan; if it doesn't, let it sit until it doesn't stick. Brown the meat in this way on all sides, then remove the beef to a plate to rest.
  2. Reduce the heat on the pot to medium, and add the potato, onion, celery, and carrot chunks. Cook, stirring, for about 5 minutes to soften the veggies slightly. Add the garlic, tomato paste, rosemary, and thyme to the pot. Stir the mixture together, and cook for 2 minutes more.
  3. Pour the wine and broth into the pot. Stir to combine everything, and add a few pinches of salt to the pot. Add the seared beef chunks back to the pot.
  4. Cover the stew and reduce the heat on the stovetop to medium-low. Simmer the soup covered for 90 minutes, stirring once or twice during this time. Remove the lid and simmer uncovered for 30 minutes more (or more if needed) until the stew is thick and the beef is very tender and can be cut with a fork.
  5. If the stew is too thick, splash in some more stock as you go to maintain an even consistency. Taste the stew every once in awhile and add salt throughout the cooking process. Serve with crusty bread. Enjoy!

See what other Food52ers are saying.

  • Lindsay Howerton-Hastings
    Lindsay Howerton-Hastings
  • Megan

2 Reviews

Megan March 16, 2018
What do you recommend replacing the wine with? I was thinking sherry vinegar or red wine vinegar....
Lindsay H. March 16, 2018
I would omit it completely and add a bit extra stock. Vinegar might be a bit strong unless you love the taste. It's great without the wine!