A comforting and hearty gluten-free beef stew, featuring tender beef chunks, a rich broth, and an array of vegetables like celery, carrots, potatoes, and peas, simmered to perfection.
1. Roughly chop all of your vegetables, potatoes should be about 1 inch chunks.
2. Cover your beef chunks in sea salt and pepper and massage it in, let it sit for a minute with the salt then blot with a paper towel. This removes some of the moisture and helps the beef form a better crust.
3. Heat your oil in a large enameled cast iron until shimmering and add your beef chunks. Cook for about 8 min mixing around so they get a nice crust and some color.
4. Remove your beef chunks and add in your celery, onion, and carrot. Sautee for about 5 min till they start to soften. Add your butter, garlic, and flour. Mix everything around, the butter and flour should kind of stick to the vegetables. Traditionally you would make a roux but that doesn’t really work with gf flour.
5. Add your potatoes, red wine, beef broth, beef chunks, and water. The liquid should cover the solids.
6. Add the rest of the salt, thyme, and bay leaves.
7. Mix everything together, put the lid on the pot and bake at 350°F for 1 hour. After one hour, turn it down to 250°F and cook for another 1.5 hours.
8. Pull it out and add your peas and minced parsley. Stir it all together and enjoy! I love to make it with GF garlic bread.
