Gluten Free Beef Stew Recipes

EASY BEEF STEW {GLUTEN-FREE, DAIRY-FREE}

Steps:

• Turn on the Instant Pot to the saute function and add the olive oil.
• Add the cubed beef to the Instant Pot and brown the meat on both sides.
• Add the gluten-free Worcestershire sauce, apple cider vinegar, and tomato paste to the beef and stir to combine.
• Sprinkle the thyme, sage, onion powder, garlic powder, and salt over the meat and stir to combine.
• Pour the gluten-free beef broth into the pot.
• Add the carrots, celery, and potatoes to the Instant Pot and stir to combine.
• Place the lid on the Instant Pot and turn the vent to sealing.
• Set on meat/stew setting or on manual for 35 minutes.
• Once the timer goes off, release the pressure manually. Carefully remove the top.
• In a small bowl, whisk together the cornstarch and water to make a cornstarch slurry. Stir the cornstarch slurry mixture into the pot.
• Stir in the frozen peas and press the sautee button and cook for another 5-10 minutes or until peas are cooked and sauce is thickened.
• Allow the stew to cool for 5 -10 minutes. Serve and enjoy!
• Store leftovers in an air-tight container in the refrigerator.
• Reheat leftovers in the microwave or on the stovetop.

GLUTEN FREE BEEF STEW (STOVE TOP RECIPE)

Steps:

• Mince 6 cloves of garlic and 1 large onion (white or yellow).
• Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
• Using a separate cutting board cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour 1/2 cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
• Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add 1/4 tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
• Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Saute for 4-5 minutes, scraping up the brown bits as they cook.
• Add 1/2 cup red wine to pan and saute for 4-5 minutes or until wine reduces.
• Add the sliced carrots to pan and saute for 5 minutes, stirring frequently.
• Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
• Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
• Remove cover and add 3 Tbsp. tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste and serve.

GLUTEN FREE BEEF STEW

Steps:

• Salt and pepper the beef and add it to the instant pot.
• Turn the setting to saute and sear the meat until its brown.
• Add the beef broth, chopped veggies, and tomato paste. Drizzle the top with red wine.
• Stir until combined.
• Top with fresh rosemary and a bay leaf.
• Turn the setting to "pressure cook" or "stew" and set the timer for 30 minutes. Once it's done, manually release the steam.
• Add additional salt and pepper to taste.
• Serve hot.