Hearty Beef Stew

This heartwarming stew will leave you asking for seconds. If you like a thicker stew, add a bit more cornstarch.

Serves: 10Hands-on: 20 minutesTotal: 2 hours 35 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 2 lbs. beef stew meat, cubed
  • ¼ cup all-purpose wheat-free flour
  • 4 cloves garlic, minced
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 3½ cups beef broth
  • 2½ cups water
  • ½ cup red wine
  • 1 tsp. wheat-free Worcestershire sauce
  • 2 tsp. marjoram, dried
  • 1 tsp. rosemary, dried
  • 1 tsp. parsley, dried
  • 3 large red potatoes, peeled and cubed
  • 4 large carrots, sliced and quartered
  • 4 stalks celery, sliced
  • 1 large onion, chopped
  • 3 tsp. cornstarch
  • 2 tsp. cold water

Directions

  • Place the beef in a reseal able plastic bag along with flour, garlic, onion powder, and black pepper. Make sure the bag is closed and shake until meat is evenly coated.
  • In a large pot or Dutch oven, place olive oil and flour-coated beef and cook over medium heat until browned, about 5–6 minutes.
  • Add broth, water, red wine, and Worcestershire sauce. Stir well and add marjoram, rosemary, and parsley. Bring to boil. Reduce heat to low, cover and simmer for 1 hour.
  • Stir in potatoes, carrots, celery, and onion.
  • In a small bowl, mix together the cornstarch and water. Add mixture to pot and stir in well.
  • Cover again and simmer another 55–60 minutes, until potatoes soften. Serve immediately.

Recipe Information

Serves: 10

Ingredients

  • 2 lbs. beef stew meat, cubed
  • ¼ cup all-purpose wheat-free flour
  • 4 cloves garlic, minced
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 3½ cups beef broth
  • 2½ cups water
  • ½ cup red wine
  • 1 tsp. wheat-free Worcestershire sauce
  • 2 tsp. marjoram, dried
  • 1 tsp. rosemary, dried
  • 1 tsp. parsley, dried
  • 3 large red potatoes, peeled and cubed
  • 4 large carrots, sliced and quartered
  • 4 stalks celery, sliced
  • 1 large onion, chopped
  • 3 tsp. cornstarch
  • 2 tsp. cold water

Directions

  • Place the beef in a reseal able plastic bag along with flour, garlic, onion powder, and black pepper. Make sure the bag is closed and shake until meat is evenly coated.
  • In a large pot or Dutch oven, place olive oil and flour-coated beef and cook over medium heat until browned, about 5–6 minutes.
  • Add broth, water, red wine, and Worcestershire sauce. Stir well and add marjoram, rosemary, and parsley. Bring to boil. Reduce heat to low, cover and simmer for 1 hour.
  • Stir in potatoes, carrots, celery, and onion.
  • In a small bowl, mix together the cornstarch and water. Add mixture to pot and stir in well.
  • Cover again and simmer another 55–60 minutes, until potatoes soften. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat7g
Saturated Fat2g
Cholesterol60mg
Sodium340mg
Total Carbohydrate33g
Dietary Fiber4g
Sugars4g
Protein25g