Gluten-Free Beef Stew with Peas and Carrots
Warm up with a hearty bowl of Gluten-Free Beef Stew with Peas and Carrots, the ultimate comfort food designed for every palate. This rich and flavorful stew features tender, melt-in-your-mouth chunks of seared beef simmered to perfection in a savory broth infused with garlic, onions, and herbs like thyme and bay leaves. Sweet carrots and vibrant peas add a pop of color and natural sweetness, while the use of gluten-free all-purpose flour ensures this classic dish is accessible to gluten-sensitive diners. With its slow-cooked depth of flavor and satisfying texture, this beef stew is ideal for cozy family dinners or meal prepping for the week. Ready in just under three hours and serving six, it’s a one-pot wonder that’s every bit as nourishing as it is delicious. Serve with a sprinkle of fresh parsley for an extra burst of freshness!
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 unit large onion, chopped
- 3 unit garlic cloves, minced
- 0.25 cup gluten-free all-purpose flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 unit bay leaves
- 1 teaspoon dried thyme
- 4 units carrots, peeled and chopped
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and black pepper, and dredge in gluten-free flour, shaking off any excess.
In batches, sear the beef cubes in the hot oil until browned on all sides, about 5 minutes per batch. Add more oil if necessary.
Remove the browned beef from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil and reduce heat to medium. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, incorporating it into the onions and garlic.
Return the beef to the pot, then add the beef broth, stirring to combine.
Add the bay leaves and dried thyme, and bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it cook for about 1.5 hours, stirring occasionally, or until the beef is tender.
After 1.5 hours, add the carrots to the pot, cover, and continue to cook for another 20 minutes.
Add the peas and cook for another 5 minutes, until the peas are heated through.
Adjust seasoning with additional salt and pepper as needed.
Remove the bay leaves and discard them.
Garnish with fresh parsley if desired, then serve hot.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6450 mg | 280% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 24.8 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3777 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
