Gluten-Free Hearty Beef Casserole
Warm, comforting, and full of flavor, this Gluten-Free Hearty Beef Casserole is the perfect dish for a cozy family dinner. Tender chunks of beef, slowly braised with aromatic vegetables like carrots, celery, onions, and mushrooms, are bathed in a rich, savory sauce infused with red wine, gluten-free beef broth, and a hint of Worcestershire sauce. Thickened with gluten-free all-purpose flour and baked alongside potatoes and sweet peas, this one-pot wonder offers layers of satisfying textures and deep, homestyle flavors. With a cook time of just over two hours, this casserole is ideal for prepping ahead and letting your oven work its magic. Serve this gluten-free comfort food hot, garnished with fresh thyme, for a hearty, worry-free meal the whole family will adore.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 8 ounces mushrooms, sliced
- 0.75 cup red wine
- 2 cups gluten-free beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 tablespoon gluten-free Worcestershire sauce
- 1 bay leaf
- 2 tablespoons gluten-free all-purpose flour
- 4 medium potatoes, peeled and diced
- 1 cup peas, frozen
Instructions
Preheat your oven to 325°F (163°C).
In a large oven-safe Dutch oven or heavy pot, heat olive oil over medium-high heat.
Season the beef stew meat with salt and pepper.
Add the beef to the hot oil in batches, searing until browned on all sides. Remove the beef and set it aside.
Lower the heat to medium. Add the onions to the pot and sauté for about 3 minutes until they begin to soften.
Add the minced garlic, carrots, celery, and mushrooms. Continue to sauté for another 5 minutes until the vegetables are slightly tender.
Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom.
Allow the wine to simmer for 2-3 minutes until slightly reduced.
Stir in the gluten-free beef broth, tomato paste, thyme, Worcestershire sauce, and bay leaf.
Return the seared beef to the pot along with any juices that have accumulated.
Mix the gluten-free flour with a little water to create a slurry and stir it into the pot to thicken the sauce.
Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 1.5 hours or until the beef is tender.
Remove the pot from the oven and add the diced potatoes and frozen peas.
Return the uncovered pot to the oven and bake for an additional 30 minutes or until the potatoes are cooked through.
Remove the bay leaf before serving.
Serve the casserole hot, garnished with additional thyme if desired.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5012 mg | 218% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 39.6 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 400 mg | 31% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 8286 mg | 176% | |
*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.
