This Gluten-Free Beef Stew is one of the best tasting dishes to make during the winter and throughout the holiday season.
Beef stew kinda reminds me of homemade chicken stock? You can throw a bunch of vegetables and herbs in there with meat, then let them all cook up into a hearty stew.
So, I found a HILARIOUS video online thismorning and I can’t stop laughing. It’s at the end of this post and I really think you will think it’s hilarious too! I’m so into watching funny videos lately. During the holidays there seem to be so many. I love it.
Ok, so what I don’t like too much about stews is the flavor that’s sometimes lost in the vegetables at times. I believe many stews add too much salt to make up for the lost flavor of glorious vegetables that happen to float in their liquid. Again, reminding me of homemade stock! All those bones and vegetables you toss after making stock, or throw into your compost. They’re pretty much flavorless in the end.
I found the BEST solution for all of this! You roast your vegetable separately, then add them to the meat at the end. You can still place a small amount of veggies in your pot to flavor the liquid. BUT if you use homemade stock, you practically won’t need to! The only things you’ll be adding to your liquid while slow cooking the beef will be kosher salt and ground black peppercorn, along with a few other ingredients like Worcestershire, parsley, and some white wine. That’s right. I said white wine. Trust me! You’ll love it! A good dry, white California wine like a chardonnay works wonderfully. Plus, white wine and parsley pair very well together and you’ll be cooking both with the meat. The wine and Worcestershire will help to tenderize the meat and break it down.
So, you’ll be cooking your vegetables separately for this recipe! DON’T peel your carrots or potatoes. Those skins are precious! The skins of some vegetables I really believe are meant to stay on there for stews. They only add more flavor! Just rinse and chop. And be sure to use red potatoes. Red potatoes just taste hearty and look so pretty in this gluten-free beef stew!
You are going to BRAISE your meat in broth at 300 degrees for two hours. Braise just means you’ll be letting it cook at a low heat in some liquid, so almost steaming it. Not roasting it. There’s no direct heat, as braising requires enclosure. You’ll have a tight lid on your pot. The last hour of the cooking, you are going to slow roast your vegetables on a sheet pan. And at a low heat! We want the vegetables to keep their flavor, but not form an outer crusty layer. They need to be the right consistency for a stew. A slow and low roast will yield excellent, succulent vegetables.
It’s gonna get cold soon here in Indiana, so I will be making this gluten-free beef stew again next week! I think I’ll actually make it all winter.
Going into the weekend, I will leave you with my very favorite video online right now. The Onion made a spoof of the Perfect One-Pot recipes, and it’s one of the funniest things I’ve seen in quite awhile. I seriously have watched it so many times and can’t stop. It is ABSOLUTELY hilarious!! Hey! You’ve GOTTA laugh to live!
Gluten-Free Beef Stew
A beef stew that's gluten-free and flavored with unique ingredients.
- 3-5 pound beef chuck roast I used a beef chuck blade roast
- kosher salt to season & taste
- ground black peppercorn to season & taste
- chicken stock homemade is best, enough to cover half of roast length
- 1/3 cup good white wine Sauvignon Blanc works best
- 1 bunch fresh parsley stems removed, roughly chopped (if you don't have parsley you can use your carrot tops)
- Worcestershire sauce gluten-free, about 2 to 3 splashes
- 2-3 full sized carrots tops removed, roughly chopped
- 2-3 2 celery stalks roughly chopped
- 10-12 smaller sized red potatoes (or more if preferred) chopped in half or fourths (make them same size as other chopped veggies)
- 2-3 tablespoons butter room temperature, I used flash-fried herb butter see below)
Let roast sit out to reach room temperature. Approximately 30 minutes or so. Then season it with kosher salt and pepper.
Preheat oven to 300 degrees.
In a large pot, heat olive oil to medium high or high heat on a stovetop.
Sear each side of the roast for approximately 3 minutes, until dark browned.
Lower stovetop heat, then pour in stock until it reaches the halfway mark of the roast. So, half of the roast is sitting in the broth and the top part is not. Homemade stock really is the best to use here (see recipe below in notes.)
Add wine, parsley, Worcestershire and salt and pepper to the liquid and mix around. You can place some parsley on top of the roast as well.
Cover the pot with a secure fitting lid, then place in the oven to braise for about two hours or so. Check on it halfway through, turning the meat over and basting. If the liquid gets too low, add a bit more broth.
Halfway through cooking, place all the chopped vegetables onto a sided baking sheet. Sprinkle on a pinch of kosher salt and a hefty pinch of pepper, then mix veggies and lay out flat in one layer. Break up and place chunks of butter all over veggies, then place pan in oven. The sheet pan will be in the oven with the pot of roast.
After the veggies are cooking for about 10 minutes, mix them up with a spatula to coat the butter thoroughly. Cook the vegetables for about an hour, shaking the pan and mixing halfway through cooking time.
Once everything is cooked and meat is very tender, take everything out of oven. With thongs, place meat onto a cutting board and let rest for five minutes. Cut meat into bite sized cubes. Then place the cubed meat back into the pot.
Add vegetables into pot with roast, then carefully stir, being mindful not to break up the veggies.
Serve your stew! It's done!
NOTES: I used a beef chuck blade roast in this recipe and the meat was fantastic. If you use the blade portion of the chuck for this, cut off the outer layers of fat before roasting. There should also be a thick, hard muscle like layer down the center that looks like fat. Cut the meat in half along this, then cut that part off. Cut any other fat chunks you see around the edges. Do NOT cut the marbling. The marbling fats are the very thin white layers that look live tiny rivers. You can then start the searing process.
You can make this all in a crockpot, just add longer cooking time for the meat possibly.