Gluten Free Easy Beef Stew

by Lyndall Kriedemann

An easy recipe for a gluten-free beef stew can be made in either an Instant Pot, slow-cooker, or on the stovetop. A hearty and savory beef stew with tender beef chunks and your favorite vegetables. It is also dairy-free and can be modified for the Whole 30, Paleo, Auto-Immune Protocol diet. 

Ingredients 

  • 2 tablespoon olive oil
  • 1kg beef stew meat, cubed
  • 1 tablespoon Worcestershire Sauce, 
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons tomato paste, Omit if AIP.
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 1 teaspoon salt
  • 3 cups beef broth
  • 1 cup sliced carrots,
  • 1 cup diced celery
  • 2 cups diced potatoes, Use sweet potatoes for Paleo or AIP.
  • 3 tablespoons cornstarch, for Whole 30, Pale, or AIP. Just leave out.
  • 3 tablespoons water
  • 1 cup frozen peas

Instructions 

  1. Add the olive oil to a large pot. Add the beef and cook on medium-high heat until seared on all sides, about 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. Add the carrots and celery to the pot and cook for about 5 minutes, or until soft.
  3. Add the beef broth, Worcestershire sauce, apple cider vinegar, and tomato paste to the pot and stir until combined.
  4. Add beef back to the pot.
  5. Add all of the seasonings to a small bowl and stir to combine. Sprinkle the seasoning blend over the beef and vegetables and stir to combine.
  6. Bring the stew to a boil then reduce heat to a simmer. Cover and let simmer until beef is tender, 30 minutes.
  7. In a small bowl, whisk together cornstarch and water to make a cornstarch slurry. Stir the cornstarch slurry mixture into the pot.
  8. Stir in the potatoes and frozen peas and simmer until potatoes are just tender and the stew has thickened about 20 minutes.
  9. Allow the stew to cool for 5 -10 minutes. Serve and enjoy!
  10. Store leftovers in an air-tight container in the refrigerator.
  11. Reheat leftovers in the microwave or on the stovetop.

Notes

  • This beef stew can be easily modified to be an AIP beef stew. Just use your favorite vegetables, and skip the Worcestershire sauce, tomato paste, and cornstarch. If you want a thicker stew, you can substitute the arrowroot flour for the cornstarch.
  • This gluten-free beef stew can be easily modified for the Whole 30 diet. Just substitute the arrowroot flour for the cornstarch.
  • Store leftovers in an airtight container in the refrigerator. 
  • The stew can be frozen for up to 3 months. Place completely cooled stew in a freezer-safe container. Defrost overnight in the refrigerator. 
  • Reheat in the microwave or on the stovetop. 
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