An easy one pot beef stew, jam packed with veggies and stew.
Stovetop Gluten-Free Beef and Vegetable Stew
The story behind this stovetop stew is simple: I wanted a stovetop version of my popular Baked Beef Stew from the Feeding Littles and Beyond cookbook. So, here we are!
I love a stew that’s jam packed with vegetables and this version is exactly that – carrots, celery, onions, potatoes, and fresh herbs. If you love this style of stew, you’ll also love my Summer Beef Stew with seasonal veggies.
The beef is tender, the stew is fragrant, and it saves well. I love bringing this to a friend’s house or simply making it to have leftovers – you can freeze for up to 3 months or store in the fridge for up to 5 days. I always like to stir in some fresh herbs or add salt if you’re reheating.
Potatoes can be kept whole, but I like to halve them for little eaters – this dish is a fan favorite in our household! Bonus points for serving this with crusty bread for slurping up the last bits of broth.
Bookmark this one!
Stovetop Gluten-Free Beef and Vegetable Stew
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds beef stew meat cut into 1-inch cubes
- salt and pepper
- 1 small red onion diced
- 4 loose carrots cut into 1-inch pieces
- 2 celery ribs diced
- 3 garlic cloves minced
- 1 can 15 ounces diced tomatoes, no salt added
- 3 cups low-sodium beef broth or 4, if you like brothier stew
- 3 tablespoons arrowroot powder
- 24 ounces baby gold potatoes halved
- 3 sprigs of thyme
- 2 bay leaves
- red pepper flakes for garnish
- sliced basil for garnish
Instructions
- Heat a tablespoon of the oil in a large Dutch oven over medium-high heat. Once oil is shimmering, add the beef, season with salt and pepper, and brown on all sides, working in batches if necessary. Transfer the beef to a bowl with all the juices. Add the remaining tablespoon of oil and then the onions, carrots, celery, and garlic, stirring for 5 minutes or until starting to soften.
- While vegetables cook, add the tomatoes, beef broth and arrowroot powder to a high-speed blender and blend until combined. Set aside.
- Add the beef back to the pot along with the broth mixture, potatoes, thyme and bay leaves, and season generously with salt and pepper. Stir well, bring to a boil, and then reduce heat to a low simmer, cover, and cook for 1 hour or until beef and potatoes are tender.
- Remove bay leaves and serve garnished with red pepper flakes and basil.
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