Gluten-Free Spicy Beef Stew
Warm up with a hearty bowl of gluten-free spicy beef stew, a comforting classic with a fiery twist! This recipe features tender beef chuck cubes seared to perfection, simmered in a rich tomato and gluten-free beef broth infused with smoky paprika, cayenne pepper, and aromatic thyme for a depth of flavor. Loaded with wholesome veggies like carrots, celery, peas, and russet potatoes, it’s a satisfying one-pot meal perfect for family gatherings or chilly evenings. The gluten-free flour ensures a velvety texture, while the final garnish of fresh parsley adds a burst of color and freshness. Ready in just over two hours, this stew delivers bold, spicy flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Gluten-free all-purpose flour
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, peeled and chopped into 1/2-inch pieces
- 2 Celery stalks, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 4 cups Beef broth, gluten-free
- 1 14.5-ounce can Diced tomatoes, canned
- 1 tablespoon Worcestershire sauce, gluten-free
- 2 teaspoons Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 2 large Russet potatoes, peeled and diced into 1-inch cubes
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes evenly with salt and black pepper, then toss them in gluten-free all-purpose flour until lightly coated.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the beef cubes until browned on all sides. Remove and set them aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and tomato paste. Cook for 1 more minute until fragrant.
Pour in the gluten-free beef broth and diced tomatoes (with their juices). Add the gluten-free Worcestershire sauce, smoked paprika, cayenne pepper, dried thyme, and bay leaf. Stir to combine.
Return the browned beef cubes to the pot, along with any accumulated juices. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1 hour, stirring occasionally.
After 1 hour, add the diced potatoes. Continue simmering for another 30-40 minutes, or until the potatoes are tender and the beef is fork-tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste the stew and adjust seasonings as needed, such as adding more salt or cayenne for extra heat.
Remove the bay leaf before serving. Garnish with fresh parsley and serve the spicy beef stew hot.
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7343 mg | 319% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 42.1 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 8359 mg | 178% | |
*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.
