Gluten Free Beef Stew Recipes

GLUTEN-FREE BEEF STEW

Steps:

• Pat meat dry with paper towels. Do not season. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half of beef and cook until well browned on all sides, about 8 minutes. Reduce the heat if oil begins to smoke or fond begins to burn. Transfer beef to the slow-cooker.
• Repeat with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker.
• Add 2 teaspoons olive oil to the now-empty dutch oven if needed, add the onion and carrots. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes.
• Add the flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Add garlic, tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
• Slowly add the wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Whisk in the beef stock.
• Pour the vegetable stock mixture into the slow-cooker. Stir in the bay leaves, thyme, and salt pork.
• Cook on low for 4-6 hours (or high for 3-4 hours). 2 hours before eating remove the salt pork and add the potatoes.
• 30 minutes before eating stir in the peas. IMPORTANT: Season with salt and pepper - I usually add 1/2 teaspoon each. Enjoy!

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.