Perfect Old Fashioned Beef Stew Recipe with GLUTEN FREE Option #familytable


This is a very basic, old fashioned beef stew recipe. There are many variations of beef stew but this simple & savory one is my favorite! Perfect for Fall & Winter time!


Ingredients
  • 3 lbs boneless chuck roast, cut into 2-inch pieces
  • 3 tbsp vegetable oil
  • 2 tsp salt
  • 1 tbsp freshly ground pepper
  • 2 yellow onions, cut into 1-inch chunks
  • 1/4 cup flour   * will include gluten free option
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 3 cups beef broth
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 4 carrots, peeled, cut into 1-inch slices
  • 2 stalks celery, cut into 1-inch slices
  • 3 large russet potatoes, peeled and cut in eighths
Preparation 1.) On medium high heat add vegetable oil to a heavy pot with lid.  2.) When the oil begins to smoke slightly,  add some of the beef and brown very well. Do in 1/2 - 1 cup batches. Salt & pepper while browning.





3.) Once browned, remove from pot and set aside. Add next batch.  4.) When all the beef is browned, add the onion and a bit more oil if needed. Saute until softened. 



5.) Add garlic and saute another minute - not too long or garlic will become bitter. 

6.) Remove cooked onions and garlic, set aside with beef.





7.) Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.  ( OMIT flour for GLUTEN FREE option )

8.) Add wine and deglaze the pan. Scrape any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. If not using flour continue on.



9.) Simmer the wine for five minutes. Add broth, bay leaves, thyme, rosemary, and the beef. 

10.)Bring back to a gentle simmer, cover and cook on very low for about 1 hour.

11.) Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.  

( For GLUTEN FREE Option ) Use one tablespoon cornstarch mixed with one tablespoon cold water. Be sure to thoroughly mix the water with the starch to prevent lumps. After stirring the combined starch and water into the liquid to be thickened, cook and stir over medium heat until thickened and bubbly. If still not thick enough repeat this step again.

12.) Turn off heat and let sit for 15 minutes before plating. Serve with a loaf of french bread or fresh baked rolls from the oven. Enjoy!


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