Hearty Beef and Vegetable Stew

Ingredients

• 2 lbs Beef chuck, cut into 1.5-inch cubes
• 2 tbsp Olive oil
• 1 large Yellow onion, chopped
• 3 medium Carrots, peeled and cut into 1-inch pieces
• 3 stalks Celery stalks, cut into 1-inch pieces
• 4 cloves Garlic, minced
• 4 cups Beef broth (gluten-free)
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 1 leaf Bay leaf
• 1.5 tsp Salt
• 0.75 tsp Black pepper
• 1.5 lbs Potatoes, peeled and cut into 1-inch cubes
• 2 tbsp Cornstarch (optional, for thickening)
• 4 tbsp Water (optional, for thickening)

Instructions

1. 1Season beef cubes generously with salt and pepper.
2. 2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
3. 3Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
4. 4Add minced garlic and cook for 1 minute more until fragrant.
5. 5Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
6. 6Return the browned beef to the pot. Pour in the gluten-free beef broth, scraping up any browned bits from the bottom of the pot.
7. 7Add dried thyme and bay leaf. Bring the mixture to a simmer.
8. 8Reduce heat to low, cover, and simmer gently for 2 to 2.5 hours, or until the beef is very tender.
9. 9Add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender.
10. 10Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
11. 11Optional: If a thicker stew is desired, whisk together cornstarch and water in a small bowl to create a slurry. Stir the slurry into the simmering stew and cook for a few minutes until thickened.
12. 12Serve hot.

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