Description
A rich and hearty gluten free beef stew made with tender beef chuck, wholesome vegetables, and a deeply savory broth. Slow simmered to perfection, this comforting dish delivers bold flavor and satisfying texture in every spoonful.
Ingredients
Scale
- 2 pounds beef chuck, cut into cubes
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup zucchini, chopped
- 1 cup celery, sliced
- 1 large onion, diced
- 1 cup corn kernels
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large Dutch oven over medium heat.
- Toss the beef cubes with salt and black pepper.
- Add olive oil to the pot and brown the beef in batches until deeply seared on all sides. Remove and set aside.
- In the same pot, sauté diced onion, minced garlic, and sliced celery until softened.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Return the browned beef to the pot. Add carrots, potatoes, zucchini, corn, dried thyme, and beef broth.
- Bring to a gentle simmer, cover, and cook for 1 hour to 1 hour 15 minutes until the beef is tender and the vegetables are soft.
- Taste and adjust seasoning if needed. Serve warm.
Notes
- Brown the beef well to build deep flavor in the stew.
- Keep the simmer gentle to prevent the meat from becoming tough.
- Cut vegetables evenly for uniform cooking.
- The stew tastes even better the next day as flavors develop.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg