This gluten free beef stew recipe is actually another one of my gluten free chili recipes without tomatoes, (due to my allergies). Some assume chili is naturally gluten-free, but if you use a package chili mix it may very well contain wheat gluten. This chili recipe is thickened with potato starch, though you may use cornstarch, if that is all you have on hand. You may also add tomatoes to this recipe, if you wish, which will sweeten it up a bit, or you can sweeten it with sugar, agave nectar, stevia or a combination of any of these. It is wonderful over baked french fries, which is how I used it, or you can top it over baked potatoes or rice. It is only a tad spicy, so if you like it hot, spice it up a bit more using additional cumin and chili powder. The worcestershire sauce gives it more a beef stew flavor, therefore, if you desire more a chili flavor, just skip it or add more chili powder. Enjoy!
Sweeten with agave nectar, sugar, stevia and/or canned diced tomatoes (I used 1 tablespoon agave and a pinch of stevia)
1 Tablespoon potato starch
2 cups low-sodium organic chicken broth
Salt and pepper, to taste (I used 1/3 teaspoon sea salt)
Preheat deep skillet with oil and brown beef stew meat.
Add onion and garlic, sauté until tender.
In a food processor, add potato starch and spices, including red bell pepper flakes and run until flakes are broken down.
Add spice mixture to meat along with chicken broth, cover and cook for about 2-3 hours. Cooking time will depend upon the size of your beef stew pieces - the smaller they are, the faster they will cook.
Serve atop or along side your favorite starch dish.