Deep-brown seared chuck roast simmers low and slow with smoked paprika, cumin, and fire-roasted tomatoes until it's fall-apart tender and shreds with just a fork. Carrots, celery, and onion melt into the broth for sweetness, while baby potatoes soak up all that smoky, garlicky depth as they cook to fork-tender perfection. A scattering of fresh parsley at the end brightens the whole bowl before serving. This is the kind of stew that tastes like it's been on the stove all day, rich and hearty without any fuss. It's a satisfying, naturally built option for a gluten free table, no special-labeling needed to see why it works.
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Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
Heat 1 tbsp of the avocado 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 a deep brown crust forms. Transfer the seared beef to a plate and set aside.
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