Description
This comforting and hearty beef stew is a perfect, mindful meal for any occasion. By using high-quality beef chuck, fresh vegetables, and a gluten-free thickening method with cornstarch, you create a silky, soul-warming bowl of goodness. The slow cooker does all the heavy lifting, allowing the flavors to meld together perfectly over several hours, resulting in tender meat and perfectly cooked vegetables in a savory, aromatic broth.
Ingredients
2 lbs. beef chuck, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 large white onion, diced
2 stalks celery, cut into 1/2 inch pieces
1 lb. Yukon gold potatoes, cubed
3 large carrots, cut into 1 inch pieces
3 cloves garlic, minced
4 cups beef broth (gluten-free)
1 teaspoon dried thyme
2 tablespoons cornstarch mixed with 2 tablespoons cold water
Instructions
Season the beef chunks with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear the beef until browned on all sides.
Place the seared beef into the slow cooker.
Add the onion, celery, potatoes, carrots, and minced garlic to the slow cooker.
Pour in the beef broth and sprinkle with dried thyme.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender.
Stir in the cornstarch slurry during the last 30 minutes of cooking to thicken the sauce.
Serve hot in bowls.
Notes
Ensure your beef broth is certified gluten-free as some brands contain wheat-based additives. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg