MealsFebruary-March 2017

Gluten-Free Hearty Beef Stew with Carrots, Pearl Onions & Potatoes


Gluten-Free Hearty Beef Stew with Carrots, Pearl Onions & Potatoes

Photography by Oksana Charla

This flavorful gluten-free stew is great for a weeknight meal or a company dinner. It can be made in a Dutch oven or slow cooker. The flavors improve when it’s made a day ahead.


If not eaten immediately, refrigerate until ready to serve; cover and reheat over medium heat or in a 350°F oven until warmed through.

2½ pounds boneless beef chuck, cut into 1½ -inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 large or 3 medium yellow onions, cut into thin wedges (about 8 wedges per half)
5 teaspoons crushed garlic
2 tablespoons red wine vinegar
1½ tablespoons tomato paste
¼ cup rice flour or all-purpose gluten- free flour
4 cups gluten-free beef broth
2 bay leaves
6 sprigs fresh thyme
2 teaspoons sugar
5 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound small red bliss or yellow potatoes, cut in half
1 cup frozen or jarred pearl onions
Fresh chopped parsley or fresh thyme, for garnish, optional


1. Preheat oven to 325°F. Place rack in middle position.

2. Pat beef dry and season with salt and pepper.

3. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning, about 5 minutes per batch, adding 1 tablespoon oil for each batch. Transfer meat to a large plate and set aside.

4. Add onions and garlic and sauté 2 minutes. Reduce heat to low. Add vinegar and cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 3 minutes. Add tomato paste and cook a few minutes more.

5. Return beef with juices to pan. Sprinkle with gluten-free flour and stir with a wooden spoon until flour is dissolved, 1 to 2 minutes. Add broth, bay leaves, thyme and sugar; stir to loosen any brown bits from the bottom of pan and bring to a simmer. Cover pot, transfer to preheated oven and braise 2 hours.

6. Remove pot from oven and add carrots and potatoes. Cover and return to oven and bake 50 to 60 minutes or until vegetables are cooked and meat is very tender. Taste and adjust seasoning, if necessary. Add onions and cook 10 minutes. Serve warm, garnished with fresh parsley, if desired.

Each serving contains 610 calories, 27g total fat, 8g saturated fat, 0g trans fat, 125mg cholesterol, 1047mg sodium, 37g carbohydrate, 5g fiber, 12g sugars, 52g protein, 16Est GL.

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