Tender beef chuck gets seared until deeply browned, then simmered low and slow with carrots, celery, and baby potatoes until it falls apart at the touch of a fork. A rich base of tomato paste, smoked paprika, red wine, and beef broth builds layers of savory depth, while a light dusting of gluten free flour helps the whole pot thicken into that classic, spoon-coating stew consistency. Fresh thyme and a bay leaf simmer right in, and a scatter of sliced scallions on top adds a pop of color and bite before serving. This one-pot comfort food is hearty enough for a weeknight dinner yet impressive enough for guests, and it's a solid choice for a dairy free table. Ladle it into bowls with some crusty bread on the side and dig in.
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Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Drying the surface helps the meat brown rather than steam.
Heat the garlic-infused olive oil in a Dutch oven over medium-high heat until shimmering. Working in two 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 batch.
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