Gluten Free Beef Stew
A hearty and comforting beef stew made without gluten, featuring tender beef and chunky vegetables simmered to perfection.
Ingredients
- ¼ cup gluten free all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- 1½ pounds beef stew meat (cut into 1-inch cubes)
- 1½ cups gluten free beef broth
- 1 teaspoon Worcestershire sauce (or balsamic vinegar if fish allergy is present)
- 1 clove garlic (minced)
- 4 large carrots (sliced into ½-inch rounds)
- 3 medium potatoes (cubed)
- 1 stalk celery (chopped)
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
Instructions
- Mix flour, salt, paprika, and pepper in a bowl. Coat the beef pieces in this mixture.
- For the slow cooker: Place beef in the slow cooker. Add broth, Worcestershire sauce, minced garlic, and all vegetables. Sprinkle in herbs and add the bay leaf. Cook on high for 4–6 hours or low for 8–10 hours.
- For the pressure cooker: Turn to sauté, add oil, and brown the beef in batches. Remove beef and add broth, scraping up browned bits. Return beef and add all other ingredients. Secure lid and cook on manual for 35 minutes.
- For both methods, remove bay leaf before serving. Stir gently before serving.
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Notes
Store in airtight containers in the fridge for up to 4 days. Freeze in freezer-safe containers for up to 3 months.