Here in the Midwest, winters are long, and cold, and snowy ….and snuggle weather lasts for months upon months. Okay, not actually months upon months, but it sure does seem like it. I love the seasons, so I couldn’t image living somewhere where it’s warm all year long because I would miss the snow. Yep. I said it. I would miss the snow.
Facebook is abuzz these days with winter memes, but HELLLLOOOO! It’s Ohio y’all! Winter is here, get used to it. I love the winter myself, and the cold weather doesn’t get me down until the wind chill gets, like, -10 below zero. True story, I’ve always loved winter.
What do I love best about winter, you ask? Well, it’s the soups and stews I usually have brewing and the weird comfort of looking out of my steamy windows as something simmers on the stove, or in my slow cooker. The food is the best in the winter because I couldn’t image eating beef stew in the summer. Nope. Not me. Summer is for grilling and salads, winter is for dumplins and soup and hot chocolate.
This recipe is super easy to make and only takes a few hours, depending on what kind of stew meat you use. I like mine soft and tender so about 2 1/2 hours does it for me, but you can simmer it longer, if you like. It’s all about making your belly as happy as mine is right now, isn’t it? YES! It is. So, without further ado, I give you my recipe for Gluten Free Beef Stew. I use cornstarch to thicken it instead of flour, so make sure yours is gluten free and you’re on your way to a warm bowl of loveliness, from my kitchen to yours!
Enjoy!
*Note: make sure that your Worcestershire sauce, beef broth and cornstarch are gluten free.
Ingredients
- 1 lb stew meat
- 2 tbl gluten free Worcestershire sauce
- 1/2 small bag frozen peas
- 3 large potatoes, peeled and cubed
- 2 large carrots, sliced
- 1 jar pearl onions
- 2 ribs of celery, sliced
- 1/2 small bag frozen green beans
- 1/2 small bag of frozen corn
- 1/2 small bag of frozen lima beans
- 1 med onion, chopped
- 16 oz gluten free beef broth
- 1 can gluten free tomatoes, drained
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/8 -1/4 c cornstarch - you can adjust to thicken to your liking
Instructions
- Sear stew meat in a soup pot or dutch oven (4 quart size or bigger) with Worcestershire sauce
- Add garlic and onions
- Add beef broth
- Add all veggies
- Bring to a boil and boil for 15 to 20 minutes (depending on what kind of stew meat you have, tougher meats will take longer)
- Reduce heat and simmer for 2 to 2 1/2 hours, stirring regularly
- Remove 2 cups of liquid and place into a bowl
- Add cornstarch and mix
- Add back to pot and stir until desired thickness
- Serve immediately
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