https://exploringflavours.com

min

Adjust Servings:

	700g French beef chuck cubes
	2 cups gluten-free beef (or chicken) broth
	1 tablespoon Apple Cider Vinegar
	1 tablespoon garlic powder
	1 tablespoon onion powder
	2-3 sprigs fresh thyme
	2-3 sprigs sage
	1 teaspoon sea salt
	2 tablespoons olive oil
	1 tablespoon Worcestershire sauce I use the gluten-free organic brand called Biona
	1 bay leaf (optional)
	8 baby new potatoes
	1 celery stalk
	6 mushrooms
	3 carrots

Easy beef stew

Features:

The comfort of beef stew on a cold winter day. I love throwing in a bunch of veggies in a meaty stew!

Ingredients

700g French beef chuck cubes
2 cups gluten-free beef (or chicken) broth
1 tablespoon Apple Cider Vinegar
1 tablespoon garlic powder
1 tablespoon onion powder
2-3 sprigs fresh thyme
2-3 sprigs sage
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
I use the gluten-free organic brand called Biona
1 bay leaf
(optional)
8 baby new potatoes
1 celery stalk
6 mushrooms
3 carrots

Instructions

Preparation:

Remove the beef chuck cubes from the refrigerator to come to room temperature
Chop up the mushrooms and set aside. Wash and chop the vegetables, including the garlic, putting them together in a bowl.
Thoroughly mix two teaspoons of olive oil onto the beef

Method:

Place a pot on the stove over medium heat. When hot, add the rest of the oil. Add the mushrooms and stir to coat. Stir and let them cook for 2 more minutes. Remove the mushrooms from the pot and add them to the other vegetables.
Brown the beef in the pot in batches, adding more oil as needed. Place all of the beef into the pot and stir in the bay leaf, thyme and sage sprigs. Let it cook for less than a minute, then slowly add 1 cup of broth while scraping up the browned bits from the bottom of the pot. Add the rest of the broth and bring the stew up to a simmer. Add ACV, Worcestershire sauce, sauteed mushrooms and the rest of the seasoning. Cover and reduce the heat to low and simmer gently for 1 ½ hours.
Insert a fork into a piece of meat to check for tenderness – it should meet little to no resistance. When tender, add the vegetables and turn up the heat until it simmers. Turn down the heat and simmer uncovered for 40 minutes to an hour or until the vegetables and meat are tender. Add salt and pepper to taste.

Tips:

It’s important to get a nice colour on the beef. This caramelization is what gives a nice depth of flavour to the stew.
Other ways to add more flavour is by adding 1/2 cup of red wine after adding a spoon of tomato paste and letting it reduce by half and also making sure that the broth is seasoned appropriately with salt and pepper.
As for veggies, stick to your preferred choice of veggies. Root veggies work really well in this recipe 😉