Beef stew is a family classic, but if you are gluten-free you may not know how to thicken the gravy in gluten free beef stew, like you used to do it with all-purpose flour. Take a peek at this very easy, tasty recipe that you can cook in large portions and freeze for those busy days or drop-in guests. It’s fork tender! You can use the meat for just about anything: beef stew, shredded beef tacos or enchiladas and more! One of my family’s fave! Yum!
A flavorful beef stew and brown gravy recipe, all made gluten free!
- 5 lbs. lean beef stew meat, cut into bite size pieces (Costco sells 5+ lb. packages)
- 3 large yellow onions, chopped
- 1 green bell pepper, chopped (optional)
- 3 large garlic cloves, minced or grated
- 1 cup red wine (I use Cabernet Sauvignon.)
- 2 1/2 Tablespoons dried sweet basil
- 2 cups gluten free organic low-sodium chicken broth
- 3 Tablespoons extra virgin olive oil, for browning
- Fine sea salt and fresh ground pepper, to taste
- 2 Tablespoons cornstarch or tapioca starch (or Namaste Perfect Flour Blend)
- 4 Tablespoons filtered water
- Preheat a large pot with olive oil.
- Saute onion (and bell pepper, if using) on medium heat until onion is translucent.
- Add more olive oil and add beef.
- Brown and stir.
- Add basil (and wine, if using) and saute for about 10 minutes.
- Add enough chicken broth to make the amount of gravy you desire, about 2 - 2 1/2 cups.
- Stir and cover.
- Cook on medium-high for about 10-15 minutes.
- Lower heat to simmer. Cook until beef is tender, about another 1-1/2 to 2 hours.
- In a small left over container with a lid, add flour and water and shake until well blended.
- Add to gravy and stir.
- Salt and pepper to taste.
Do not use cornstarch if corn intolerant.
You may also be interested in the recipe for Baked French Fries with Mozzarella Cheese and Beef Stew.