Gluten-Free Guinness Beef Stew

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 910 g of cubed beef chuck. Brown the beef on all sides, about 5-7 minutes total. Season the beef with salt and pepper to taste. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 medium chopped onion, 2 cups of chopped carrots, and 2 chopped celery stalks to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the 2 tablespoons of tomato paste and cook for 1 minute more, stirring constantly until it darkens slightly.
3. 3Sprinkle the 2 tablespoons of tapioca starch over the softened vegetables. Stir and cook for 1 minute, allowing the starch to coat the vegetables.
4. 4Gradually pour in the 1 bottle (about 320 g) of Guinness stout, scraping the bottom of the pot with a spoon to loosen any browned bits. Once the stout is incorporated, gradually whisk in the 4 cups of beef broth.
5. 5Return the about 910 g of browned beef chuck to the pot. Add the 2 cups of peeled and cubed potatoes, 1 bay leaf, and 1 teaspoon of dried thyme. Stir everything together.
6. 6Increase the heat to bring the stew to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 2.5 hours, or up to 3 hours. The stew is ready when the beef is fork-tender and easily pulls apart. Stir occasionally to prevent sticking.
7. 7Before serving, carefully remove and discard the 1 bay leaf from the pot. Taste the stew and add more salt and pepper if needed.

Substitutions

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