Enjoy a delicious Hearty Beef Stew with Vegetables, a gluten-free option for a comforting and wholesome meal. Perfect for any occasion.
Satisfying and Nourishing Gluten-Free Beef Stew Recipe
One of the best comfort foods is a hearty beef stew with vegetables. This gluten-free beef stew is full of flavor, but what sets it apart is using reserved juices and broth from a Mississippi Pot Roast. This extra step really elevates the stew, making it taste amazing!
The ingredients for this delicious stew include stew beef, onions, garlic, carrots, celery, potatoes, thyme, bay leaf, rosemary, and parsley. The cooking process involves preparing and cooking the beef, preparing the vegetables, adding the secret ingredient, putting it all together, and letting it simmer until it’s ready to be enjoyed.
Wholesome and Delicious: Gluten-Free Beef Stew Loaded with Fresh Vegetables
welcome to the channel I love a hearty meal and this one is one of my favorites we’re going to make a hearty beef stew with vegetables it’s going to be gluten-free and I actually use some leftovers from another popular recipe to incorporate some extra richness and thickness to the stew as well as adding.
A ton of flavor I’m Jamie with Savory saver I share glutenfree recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider hitting subscribe and let’s get started so to start off with the stew we’ve got a couple stages that we’re going to do it in and while it’s not difficult it does take time because the.
Beef needs to cook for a while before we add our remaining ingredients so you want to start with anywhere from a pound to 2 lbs of stew meat guys don’t worry about an exact because if it’s more beef just add a little more veget vegetable to it to balance it out maybe a little more broth so whatever you can afford will still make a great stew with this.
Recipe stew meat is usually some kind of chuck roast that they have cut down in the store if you buy it at the grocery store as stew beef so you can either buy a roast and cut it yourself or you can buy the stew meat if you buy the stew meat lots of times it’s too big for what I want so it’s usually double even triple that size so I have cut it down.
To about an inch and 1 half 2in pieces they’re approximately the same size but not exact it will all cook and be fine by the end of the soup I also have one onion that I’ve chopped I’ve got some garlic I’ve got some salt and pepper and just a couple cups of beef broth back here because we’re going to need something for that.
Beef to cook in so we’re going to start with this and we will add more later we’re going to start by seasoning the beef very simple salt pepper and give it a good mix we don’t need any flour to coat it we don’t need any other kind of gluten-free flour to coat it we’re just.
Going to do salt and pepper okay it’s all mixed in let’s move over to the stove so we’re over the stove and I have got my largest Soup pot this is I think it’s a 6 quart 7 quart enamel coated cast iron pot I do love these I have a couple of them and I use these a lot especially for Soups and stews and.
Spaghetti sauce stuff like that so I’ve got a couple tablespoons of oil in the bottom use your favorite oil whatever you like to use and I’ve got it heating over medium high heat once your oil’s heated we can start adding the beef and I just like to take a couple Tong FS throw it in and then separate it out you don’t.
Want it to steam we want it to Brown so you just want a single layer so you’re going to have to do this in just a few layers but that’s going to give a ton of flavor to the stew so that’s what I’ve got left so you’re going to get about depending on the size of your pot around a half pound or so probably in each batch so let it cook for 3 to 5.
Minutes or until it’s nice and brown so leave it alone for a minute or two on one side then give it a good stir and once it’s all brown and there’s some color we can take it out and add the next batch so I’ve got good Browning on the bottom in here so now I’m going to give it a good stir and get the other sides.
Done I’m going to give this another couple minutes and then we’ll start our next batch so my beef is nice and brown that’s the first batch you can add a little more oil to the pan for each batch if you need to I’m going to repeat the process until this is all browned and then we’ll move forward.
So all of our beef has been browned it’s a nice brown color and guys I didn’t even use any flour or any kind of gluten-free flour or any kind of starch or anything it’s just salt and pepper and that’s it now for the pot I have cut it down to medium medium low so instead of medium it’s a little bit below that because.
We’re going to simmer the beef but I don’t need it very hot for this next step because this pan is still super hot so now to the pot I’m going to add add my one chopped onion and the pieces aren’t little bitty but they are going to break down a lot so adding it now they’re just going to kind of dissolve into the soup but I want all of that.
Flavor so I’m going to saut those for a minute and I want to try to scrape up any of this brown on the bottom that’s the fond so there’s a lot of flavor in that so I’m going to use the liquid from the onions to do that and if it’s not enough we’ll add just a little bit of that beef fry broth and that will help pick up the rest of.
That so let’s give it just a minute and if it’s not picking up enough of that fond on the bottom We’ll add our broth okay let’s add just a little bit of broth you know anywhere 1/4 cup or so just to try to scrape up all the bottom pieces I’m going to use a wooden spatula and that’ll help scrape it.
More but it’s taken care of almost all of it almost instantly okay so it’s been scraped down let’s add a couple more things to it so we can get this stew meat cooking down so it’s nice and tender I’m going to add some minced garlic this is the jar stuff if I were using fresh I would probably add oh a good four or five cloves myself use what.
You want I’m also going to add a couple bay leaves I have fresh but you could use dried one or two whatever you got at home now I am going to bump it back up just a little bit for a moment because I want to make sure everything’s add of a boil so I bumped up my heat again but we are going to bump it back.
Down let’s add all of that beef along with any of the juices back into the pot now I’m going to add the rest of that broth that I made so this is 2 cups and hopefully it’ll be enough to almost cover everything yeah I think that’s plenty so not quite covering it but I’m going to cover this and there’s going to.
Be juices that continue to come out of the onions and the beef so I’m not worried about it not being over the top I am actually using a beef concentrate today I’m using better than bullion but guys better than bullion is not certified gluten-free it does not contain anything that has gluten in it according to what I can see but it is.
Not certified Tara does not have any issues with this but I will link below to some gluten-free options for you guys because this is not safe for you especially if you’re Celiac unless you’ve tried it before and you know you don’t have issues so we are back up to a boil I am going to add one more thing to this at this point because if I don’t.
Add it now I don’t know how well it’s going to cook for me and don’t tell Tara cuz she doesn’t like this seasoning or herb I should say and I do sneak it into a few things so I’ve taken a small sprig of rosemary it’s fresh and I did cut it up really really tiny I’m going to put it in now because it is a little heartier.
And it’ll stand up to this for me just fine so I’m going to put that in there now stir it in now comes the patient part because it’s going to take an hour and a half to 2 hours for this to become nice and tender before we add our vegetables so I’m going to reduce this down to a simmer so you want this low to.
Medium low on your stove you want to keep it at a bubble and then and I’m going to put a lid on it as well so I’ll start checking this in about an hour to an hour and 15 minutes probably it’s not going to be ready by an hour but at least it’ll give me something to go on on how long I think it’s going to take it does usually take a good hour and a.
Half to 2 hours so it doesn’t have to be completely done when we add our vegetables because they’re going to take 20 to 30 minutes themselves so I’m going to prep my vegetables I will let you know how long it took this when we get to that point and we’ll be back in just a second the ingredients I use in the soup are pretty basic at this.
Point your normal soup or stew vegetables I’m going to use two to three carrots I’ve got a half one there so I’m going to use the two largest carrots I have and that half of one there I’m also going to use two to three stocks of celery some potatoes I’ve got four small ones here guys this is all what you want to use I’m going to cut up what I think.
I need need and go from there it doesn’t really matter how many you use it’s either going to be more stew like with bigger vegetables with more vegetables or it’s going to be more broth likee with less I tend to go heavy on my fillings it stretches the soup more and guys if it’s really too thick I can add more broth and just stretch it out even.
More for some seasonings I’m going to add thyme dried thyme probably a teaspoon or so at the end I’m going to stir in some fresh parsley I will do that at the very in so the parsley stays green I’ll add additional salt and pepper as needed after I taste it we always have frozen vegetables in the freezer so if I get everything made and.
Everything’s cooking and I still don’t think it has enough in it for me sometimes I’ll stir in some green beans that are frozen just towards the end so they can warm through and thaw a little bit corn peas those are three good options to stir in at the end if you want to bulk up the soup or if you just want it in there because that’s what you.
Like in your soup so keep this as an option I don’t know if I’m going to add those or not we’ll see at the end of the soup what I decide I’ve also got this empty container because I need to make more broth I’m going to add probably another four cups of broth and I’m also going to add that leftover ingredient that I told you about so there’s more.
About that in just a minute this is my secret ingredient to my beef stew it’s about 2 cups of liquid and it’s actually the broth that is created from a Mississippi pot roast so the Mississippi pot roast recipe if you don’t know what it is it’s been around for a long time it’s super popular it is a chuck roast a stick of butter a packet of ranch.
Seasoning mix a packet of brown gravy mix and some pepper Chini so after we have Mississippi pot roast I drain all the liquid into a container and then it usually fits in this size container sometimes it’s a little I have to use a bigger one and and I pop it in the fridge overnight that allows all the fat and butter to solidify at the top once.
That solidifies I take it out and then I have all this broth so it’s all the broth that was created by that beef it’s also any of that ranch seasoning and gravy mix that was left in the bottom this adds some great thickness to the soup as well as more flavor if you don’t make Mississippi pot roast or have the broth you could certainly try adding.
Some regular r seasoning and a packet of brown gravy mix this is the gluten-free one that we buy the most often mccormic gluten-free it works great I like it just as much as the traditional so I will try to hunt this down and Link it in the description below but I find this right at my regular grocery store so let’s get this stew finished off we are.
An hour and a half in on our beef stew so our beef isn’t quite done but it’ll be done by the time our vegetables are so I’m going to take out the bay leaves they’ve done their job and I don’t want to have to hunt for them later in the process so I’m going to take those out I’ve got a small piece of beef here on the spoon and how I test for dness.
And I start checking it about an hour in is it should break up easily and since this piece isn’t it’s not quite done while it’s not done it is getting very close so when I add all the vegetables and let it finish cooking by the time those are done this will be ready so I’ve bumped my heat back up to high because I want to bring everything up to.
A quick boil and then I’ll reduce it to probably medium or so for all the vegetables to cook I’m going to add my dried time I like about a teaspoon but add as much as you like or don’t add any at all I’m going to add my vegetables and guys I don’t think I mentioned this earlier but I’m going to add another.
Onion that I’ve cut up the onion that’s in here has pretty much given all its flavor into the broth so I like to add a second onion because it’s not going to cook down as much as that first onion is so I went with the 2 and 1/2 carrots couple large stocks of celery and those four potatoes there are the.
Potatoes now I’m going to add that Mississippi pot roast broth so in that goes now I’m going to add four more cups of beef broth I’m not going to add any additional salt and pepper at this point I’m going to let everything cook first then I will test it before dishing it up.
To see if it needs anything else that Mississippi pot roast broth is going to be pretty heavy with the flavors of the ranch and that gluten-free gravy mix so because there’s probably lots of salt in that I do find I don’t need to add much additional salt plus remember the broth I’m using was also concentrate and there’s a lot of sodium in.
That once this comes up to a boil I’m going to reduce it again down to about medium medium low I want it to continue simmering I’m also going to leave the top off because I want the flavors to concentrate and it’ll thicken the soup just a little bit we’ve got nice boil going so let’s bump it down again to medium medium low and.
Simmer until the vegetables are tender I’ve been simmering the stew for about 25 30 minutes now the vegetables are all nice and tender and I’m going to take a piece of this beef I’ve got a fork here and it just breaks up and that’s what you want when your beef stew is ready ready now at this point I will check if for.
Seasonings add any more salt and pepper if I think it needs it the other thing I’m going to do is stir in some fresh parsley just to add some green and I think this is thick enough for me I’m not going to add green beans because I think it’s got plenty of stuff in it and if it’s not as thick as you would like for your stew then you can.
Definitely thicken it up using some corn starch and a little bit of water make a slurry make sure your soup is boiling and then stir it in or you could use a little bit of potato starch or even potato flakes all of those are good gluten-free options to add to the stew I like this thickness the broth is cloudy which I like in a.
Stew and it’s ready to go so let’s give it a taste here is our hearty glutenfree beef stew it’s still piping hot and I know this is a small bowl but we’re actually having this for lunch tomorrow so I’m going to cool it completely pop it in the fridge and then use the slow cooker to warm it back up but let’s give this a little bit a try it’s going to be.
A good afternoon snack for me I don’t have everything on there but there’s beef and potato and carrot and looks like some onion that beef is fall apart tender the carrots and the potatoes are cooked nice they’re not mushy but they are definitely cooked through which is what you.
Want I think probably my favorite part even over the beef might be the broth I love brothy soups and with this one having all that flavor from that Mississippi pot roast broth it thickens the soup it gives it a great flavor there’s you know some some oil and some fat in that from the beef so it makes it a nice silky broth beef stew.
Really is one of my favorite soups and I’m a soup guy there’s plenty of soup recipes on the channel so check some of those out it is a little time consuming but I think it’s well worth it guys what do you think is this too long for you guys to make do you like making recipes like this I’d love to hear your comments and.
Your thoughts as always I want to thank you guys so much for watching and I hope to see you in the next video
