Gluten Free Hearty Beef Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Deeply seared beef chuck goes into the pot with softened onion, celery, and garlic, plus a rich hit of tomato paste and a bright splash of apple cider vinegar to balance all that savory depth. Beef bone broth, carrots, and turnips simmer low and slow until the meat turns fork-tender and practically falls apart, soaking up every bit of flavor along the way. Arrowroot powder whisked with cold water thickens the broth into that classic spoon-coating consistency without any heaviness. Fresh thyme and bay leaf keep the whole pot fragrant while it simmers, and a scattering of chopped parsley at the end brightens each bowl. It's a slow-cooked, deeply comforting stew that works beautifully for a gluten free table, no fuss, no shortcuts on flavor.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1½-inch cubes
1 tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
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½ tsp black pepper
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 stalks celery, sliced into ½-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp apple cider vinegar
4 cups beef bone broth
3 medium carrots, cut into 1-inch pieces
3 medium turnips, peeled and cut into 1-inch cubes
2 sprigs fresh thyme
1 bay leaf
2 tbsp arrowroot powder
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
2
Heat 1 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, 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 set aside.

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