Hearty Beef Stew (Gluten-Free) by Bill Wilkat Oct. 15, 2018

Hearty Beef Stew (Gluten-Free)

Serve with GF Bread

Makes 6-8 Servings

What’s better than hot stew on a cold winter night?  It’s super satisfying, pairs beautifully with a glass of red wine, and can be made with many different cuts of meat.  However, for my money, a hearty beef stew is the way to go although the Irish might disagree since they’ll likely argue that lamb’s the way to go (and it is a great choice for stew as well).

Beef stews date back a very long time and according to Wikepedia the world’s oldest evidence of stew was found in Japan.  Given that Chinese and Japan cuisine are among the world’s oldest, that seems to make a lot of sense.  Of course the modern stews we now consume have changed over the centuries and the French will no doubt take credit for creating the perfect “Ragoût de boeuf aux légumes”, and many of us won’t disagree with fine offering such as Beef Bourguignon (beef braised in red wine).  While this recipe does not use as much wine as that recipe calls for, (I’d rather drink it LOL!), it does include red wine and tomato paste that bring out the deep flavours so well.

INGREDIENTS:

  • 905 g (2 lb) stewing beef, cut into  30 mm (1¼”) cubes
  • 30 ml (2 tbsp) vegetable oil
  • 4 ml (1 tsp) Worcestershire Sauce
  • 125 ml (1/2 cup) red wine
  • 500 ml (2 cups) water
  • 1 large clove garlic sliced
  • 1 medium onion, sliced
  • 2 bay leaves
  • 15 ml (1 tbsp) tomato paste
  • 4 g (1 tsp) salt
  • 4 g (1 tsp) sugar
  • 2 g (1/2 tsp) paprika
  • 1 g (1/4 tsp) pepper
  • Dash of ground allspice or ground cloves
  • 2 celery stalks cut on the bias into 25 mm (1″) pieces
  • 4 carrots, peeled & cut in 25 mm (1″) pieces
  • 4 potatoes, peeled & cut in 25 to 45 mm (1 to 1½”) size cubes
  • 115 g (4 oz) green beans – about a handful
  • 145 g (5 oz) Mushrooms sliced
  • 60 g (2 tbsp) slightly mounded corn starch

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INSTRUCTIONS:

  • In Dutch Oven, heat 2 tablespoons of oil & brown the beef, turning often.
  • Add 2 cups hot water, onions, garlic, tomato paste, bay leaves, wine, salt, pepper, paprika, and allspice.
  • Cover and simmer for 1½ hours, stirring occasionally to prevent sticking.
  • Add carrots & celery; continue cooking for 10 minutes, add potatoes, cook for 10 minutes, then add beans & mushrooms.

  • Cover & cook about 15 minutes more, or until vegetables are tender.
  • To thicken stew: Mix 65 ml (¼ cup) of water & 60 g (2 tbsp) corn starch & stir until smooth. Slowly stir mixture into the hot bubbling stew & cook until thickened.
  • Adjust seasoning to taste.
  • Serve stew in bowls with your favourite Gluten-Free bread (or crusty baguette and butter if you’re not Gluten and/or Lactose intolerant).


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Hearty Beef Stew (Gluten-Free) by Bill Wilkat Oct. 15, 2018

Hearty Beef Stew that’s Gluten-Free, & warms the soul on cold winter nights.  It’s rich-tasting, lucious and simply satisfying on all levels.

  • Author: Bill Wilkat
Scale

Ingredients

  • 905 g (2 lb) stewing beef, cut into  30 mm (1¼”) cubes
  • 30 ml (2 tbsp) vegetable oil
  • 4 ml (1 tsp) Worcestershire Sauce
  • 125 ml (1/2 cup) red wine
  • 500 ml (2 cups) water
  • 1 large clove garlic thinly sliced
  • 1 medium onion, sliced
  • 2 bay leaves
  • 15 ml (1 tbsp) tomato paste
  • 4 g (1 tsp) salt
  • 4 g (1 tsp) sugar
  • 2 g (1/2 tsp) paprika
  • 1 g (1/4 tsp) pepper
  • Dash of ground allspice or ground cloves
  • 2 celery stalks cut on the bias into 25 mm (1″) pieces
  • 4 carrots, peeled & cut in 25 mm (1″) pieces
  • 4 potatoes, peeled & cut in 25 to 45 mm (1 to 1½”) size cubes
  • 115 g (4 oz) green beans – about a handful
  • 145 g (5 oz) Mushrooms sliced
  • 60 g (2 tbsp) slightly mounded corn starch

Instructions

  • In Dutch Oven, heat 2 tablespoons of oil & brown the beef, turning often.
  • Add 2 cups hot water, onions, garlic, tomato paste, bay leaves, wine, salt, pepper, paprika, and allspice.
  • Cover and simmer for 1½ hours, stirring occasionally to prevent sticking.
  • Add carrots & celery; continue cooking for 10 minutes, add potatoes, cook for 10 minutes, then add beans & mushrooms.
  • Cover & cook about 15 minutes more, or until vegetables are tender.
  • To thicken stew: Mix 65 ml (¼ cup) of water & 60 g (2 tbsp) corn starch & stir until smooth. Slowly stir mixture into the hot bubbling stew & cook until thickened.
  • Serve stew in bowls with your favourite Gluten-Free bread (or crusty baguette and butter if you’re not Gluten and/or Lactose intolerant).

Notes

The great thing about stews is that you can add other root vegetables like parsnips, or turnips if you like and add additional herbs to suit your pallet.

Keywords: Beef stew

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Author: Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.