Gluten Free Beef Stew with Red Wine and Root Vegetables

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

Gluten Free Beef Stew with Red Wine and Root Vegetables

Deeply browned beef chuck simmers low and slow with red wine, garlic, and tomato paste until it's the kind of fork-tender that shreds at the lightest touch. Carrots, parsnips, and baby potatoes soak up all that rich, wine-darkened broth in the final stretch, turning tender without ever going mushy. A scatter of fresh parsley at the end brightens up all that deep, savory braising liquid before it hits the bowl. The whole thing builds its flavor the old-fashioned way — searing, deglazing, and a long patient braise — so every spoonful tastes like it took real time. It's a hearty, cold-weather stew that fits neatly into a gluten free rotation without giving up any of that classic comfort-food richness.

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Ingredients

6 servings

2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper, freshly ground
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp olive oil, divided
1 large yellow onion, roughly chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
2 cups low-sodium beef broth
1 can (14 oz) diced tomatoes
2 sprigs fresh thyme
1 bay leaf
3 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 lb baby potatoes, halved
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two or three batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining batches, adding a splash more oil between batches if the pot looks dry.

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