Stovetop Beef Stew
This stovetop beef stew is a hearty, gluten-free classic made with chuck roast, potatoes, and a rich tomato-herb broth. Simple techniques like searing and simmering guarantee tender beef and cozy flavor in every bowl.
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Equipment
- Heavy Bottom Pot
Ingredients
- 2.5- 3 lbs chuck roast cut into 1 inch chunks
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 8 garlic cloves minced
- 2 cups onion about 2
- 2 cups carrots about 4
- 2 cups celery stalks about 4
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 2 tablespoon Worcestershire
- 6 potatoes diced
- 6 cups chicken stock
- 6 ounce can tomato paste
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 3 bay leaves
- 1 ½ cups frozen peas 12 ounce bag
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
Cook the Meat
- Heat a heavy-bottom pot to medium heat. Add 2 tablespoons of avocado oil and let heat up. While that’s heating, mix 1 tablespoon salt, 1 tablespoon black pepper, and 1 tablespoon paprika together.
- Add about ⅓ of the 2.5- 3 lbs chuck roast and sprinkle with 1 tablespoon of the spice mixture. Cook on one side for three minutes. Then flip and do the other side. Remove the meat and set aside. Cook the rest of the meat in ⅓ batches the same way.
Cook the Vegetables
- Add 2 more tablespoons of avocado oil. Saute 2 cups onion, 2 cups carrots, and 2 cups celery stalks for 8 minutes with 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon salt and 1 teaspoon cayenne pepper. Stirring often until the vegetables start to soften.
- Add all of the chuck roast back to the pan and stir. Add 1 tablespoon dried rosemary, 1 teaspoon dried thyme, 8 garlic cloves, 2 tablespoon Worcestershire and stir. Let garlic cook for 30 seconds
- Add 6 ounce can tomato paste and stir. Let it cook for 1-2 minutes to caramelize it a bit
- Add 6 potatoes and 6 cups chicken stock to cover everything. Bring the stew to a simmer. Add 3 bay leaves and let simmer uncovered for 1 hour.
- Check the tenderness of the meat and taste for seasoning. After an hour, the beef should be fork-tender. We’ll still be cooking the stew for about 30 more minutes so if it’s not tender, don’t worry. Feel free to add salt or other seasonings. If the broth is too salty for your taste you can add a cup of water, stir, and taste again.
- Add 1 ½ cups frozen peas and simmer for another 20 minutes.
- When the peas are tender, mix 3 tablespoons cornstarch with 3 tablespoons water to create a slurry. Slowly stir the cornstarch mixture into the stew and stir thoroughly to disperse it. Allow the stew to cook for 10 more minutes to thicken. If it isn’t thickened to your taste, you can add another tablespoon of cornstarch mixed with a tablespoon of water. Let it simmer and see if it’s thick enough.
Notes
The purpose of searing the meat is to get a nice brown color on the meat and begin to soften the connective tissue. If you just throw the meat in the stew, it could turn an unappetizing gray color.
I have never found a purpose for tossing the chuck roast in flour before searing. Mine has always seared beautifully without flour and it’s one less step to make the recipe. The thickening of the broth comes mostly from the cornstarch. So if you’re gluten free this is the perfect recipe for you.
This recipe is perfect for potlucks or make ahead meals. It tastes even better the next day and travels well.
I don’t peel any of my vegetables. I like the rustic look and texture that the skins provide. You can feel free to do whatever you prefer.
Nutrition
Calories: 568kcal | Carbohydrates: 38g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1091mg | Potassium: 1662mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4398IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 7mg
Servings: 12 people
Calories: 568kcal