Beef stew is a great fall comfort food. Lots of people make beef stew with some of the powdered stew seasonings mix, or use different things to thicken the stew up. Unfortunately many of these are full of gluten, so this recipe will show you how to make great gluten free beef stew from scratch!
We start by placing some of our gluten free flour in a bowl with garlic powder, salt and pepper.
Next, we coat all of our stew beef in the flour mixture.
In a good sized stew pot put vegetable oil in the bottom so it coats the bottom of the pan and turn the heat on high.
Toss the beef into the hot oil to sear the meat. Save any extra flour incase we need it to thicken the stew later.
** You may need more oil as it cooks as the flour will suck some of it up.
Add diced celery and onion to the meat when it has been seared on all sides.
Let this cook until the onion and the celery are cooked through.
When the celery and onions are all cooked your beef mixture will look like this.
At this point, add 4 cups of beef stock.
The stock will cover the meat. Let this simmer for about 30 minutes.
Add your carrots and 1 more cup of stock. Let that simmer for 5 minutes.
Add your potatoes and the final cup of stock.
Let this simmer for 1-2 hours, or until your potatoes are cooked through.
As the stew cooks, the potatoes give off some starch which helps to thicken the stew along with the flour we coated the meat with.
The stew should be nice and thick and ready to eat.
If for some reason your stew is thinner than you would like, add a little of the stew liquid to the left over flour from the meat, and make a thin paste. Add that to the stew and stir it in well. This should thicken the stew up.
If you have no leftover flour, you could use a table spoon of cornstarch, and a little water to do the same thing.
Viola! Gluten Free Beef Stew!
Gluten Free Beef Stew
Print Recipe Pin Recipe Prep Time 30 minsCook Time 2 hrs 30 mins Servings 10 Servings
- 2 lbs Angus Stew Beef
- 4 Large Carrots sliced
- 8-10 White Potatoes
- 1 Vidalia Onion diced
- 4 Celery Stalks diced
- 1/2 cup King Arthur GF Measure for Measure Flour
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Garlic Powder
- 6 Cups Beef Stock
- Vegetable Oil
- Place the gluten free flour, salt, pepper and garlic powder into a bowl and blend together.
- Coat the beef with the flour and set aside.
- Reserve any left over flour as if we need it to thicken the stew later we can use it.
- Place the vegetable oil in the bottom of your stew pot and coat the pan. Turn the heat on high.
- Add the meat to the pan and sear the beef on all sides. If the beef sticks add more oil.
- Add the celery and the onion and cook until the celery and onion are cooked through.
- Add 4 cups of the beef stock and simmer for 30 minutes.
- Add the carrot and 1 more cup of stock. Simmer for 5 minutes.
- Add the potatoes and the final cup of stock.
- Simmer for 1-2 hours or until the potatoes are cooked through.
- If your stew is not thick enough, use the left over flour and add a scoop of stew broth to it. Mix it together so you have a thin paste and add that to the stew. Mix it up so it dissolves and that should thicken the stew up.
If your stew is not thick enough, you can also use cornstarch to thicken the stew. Add 1 tbsp of cornstarch and a little water in a cup or small bowl and mix up with a spoon. Pour this into the stew and this should thicken the stew. Don’t go overboard with too much at once as you don’t want to have a solidified stew.