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


  • 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


  • 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.