Rachels Favorite Comforting Beef Stew

Rachel’s Favorite Comforting Beef Stew

This hearty beef stew is packed with flavor and perfect for a cozy night in. It’s gluten-free adaptable and can be made with simple ingredients.

Ingredients:

• 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces
• 2 tablespoons olive oil or avocado oil, divided
• 4 tablespoons gluten-free flour or arrowroot powder
• 1 tablespoon smoked paprika
• 1/2 teaspoon sea salt, to taste
• 1/2 teaspoon freshly ground black pepper, to taste
• 4 cups beef bone broth
• 3 large carrots, peeled and chopped
• 2 whole onions, peeled and quartered
• 4 celery ribs, chopped
• 3 cloves garlic, minced
• 1 pound baby potatoes, halved or quartered (or another variety of potato, chopped into similar size)
• 3/4 cup dry red wine (optional)
• 4 tablespoons fresh parsley, chopped (for garnish)

Cooking Guide:

1. Brown the Beef: Heat 1 tablespoon of oil in a large Dutch oven or pot over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef in batches, working not to overcrowd the pot, until browned on all sides. Remove the browned beef from the pot and set aside.
2. Sauté the Aromatics: Add the remaining tablespoon of oil to the pot. Reduce heat to medium and add the chopped onions, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for another minute, until fragrant.
3. Deglaze and Thicken: Add the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a minute or two, allowing it to reduce slightly. Sprinkle the flour or arrowroot powder over the vegetables and stir to coat. Cook for another minute, allowing the flour to cook out.
4. Simmer the Stew: Pour in the beef broth and bring to a simmer. Add the browned beef chunks, potatoes, smoked paprika, and additional salt and pepper to taste. Stir well, then cover the pot and reduce heat to low. Simmer for 1-1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Serve and Enjoy: Once finished, remove the pot from heat and stir in the chopped fresh parsley. Serve the stew hot with crusty bread or rice.

Tips:

• For a richer flavored stew, you can brown the beef in bacon fat instead of oil.
• If the stew seems too thick after simmering, you can add a little more beef broth or water to thin it out.
• This stew is even better the next day! Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Feel free to add other vegetables to the stew, such as parsnips, turnips, or mushrooms.
• For a thicker stew, you can mash some of the cooked potatoes in the pot before serving.