Gluten-Free Hearty Beef Stew with Mushrooms
Warm up with this comforting Gluten-Free Hearty Beef Stew with Mushrooms, a rich and flavorful meal that's perfect for cozy evenings. Packed with tender chunks of beef chuck roast, earthy button mushrooms, and wholesome vegetables like carrots, celery, and potatoes, this stew is simmered to perfection in a savory gluten-free beef broth infused with tomato paste, Worcestershire sauce, and fragrant herbs like thyme. The addition of a cornstarch slurry ensures a thick, velvety texture that coats every bite. Ideal for those following a gluten-free diet, this dish is as satisfying as it is nourishing, making it a crowd-pleasing option for family dinners or meal prepping. Serve it hot with your favorite gluten-free bread for a hearty and wholesome experience. Keywords: gluten-free beef stew, hearty beef stew, beef stew with mushrooms, gluten-free dinner, comfort food recipes.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 medium carrots, peeled and sliced
- 3 medium celery stalks, chopped
- 3 large garlic cloves, minced
- 12 ounces button mushrooms, sliced
- 2 large potatoes, cubed
- 4 cups gluten-free beef broth
- 3 tablespoons tomato paste
- 2 tablespoons gluten-free Worcestershire sauce
- 1 bay leaf
- 4 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Cut the beef chuck roast into 1-inch cubes. Pat them dry with paper towels and season with salt and pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. In batches, brown the beef on all sides, removing each batch to a plate once browned.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent.
Add the minced garlic and sliced mushrooms to the pot and cook for another 4-5 minutes until the mushrooms start to soften.
Return the browned beef to the pot, along with the cubed potatoes, gluten-free beef broth, tomato paste, and gluten-free Worcestershire sauce.
Stir to combine, then add in the bay leaf and thyme sprigs.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours until the beef is tender and the flavors have melded together.
Mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir the slurry into the stew to thicken it and cook for another 5 minutes.
Discard the bay leaf and thyme sprigs before serving.
Taste and adjust seasoning with more salt and pepper if needed, then serve hot.
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7069 mg | 307% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 40.8 g | ||
| Protein | 198.0 g | 396% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 438 mg | 34% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 8587 mg | 183% | |
*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.
