Hearty Beef Stew – Gluten Free

Are you aware that January is classified as a SOUP month? It’s rather cold here in the Rocky Mountains of Utah; snow’s good, but I am no longer a skier. So a hearty stew can be just the ticket to get you through a cold winter’s day.

My HEALTHY homemade Hearty Beef Stew is chock full of deliciousness and with just the right seasonings. It’s fairly easy to make, just takes some chopping, a little browning and then simmering. Your stomach and family will THANK YOU!

It’s been our favorite stew recipe, in my family, for decades!

Hearty Beef Stew
by Sharon Anne Print

1/2 lb beef sirloin, trimmed & cubed (or try flank steak*)
3 med onions, diced
1 Tbsp olive oil
4 potatoes, peeled & quartered
3 carrots, sliced
2 celery ribs, sliced
4 cups water (to 5 cups)
1 (10-oz) can tomato puree
2 Tbsp beef base paste (or bouillon)
2 Tbsp Worcestershire sauce
1 1/2 Tbsp onion powder
1 Tbsp garlic powder
1 tsp chili powder
1/2 tsp dry mustard
1/4 tsp ground thyme
1/4 tsp cracked black pepper
6 fresh mushrooms, sliced
1/4 cup frozen peas, or steamed fresh green beans

Over med-high heat, brown beef and onions with olive oil in a large stock pot; add vegetables (except for mushrooms and peas) plus 2 cups of the water; bring to a quick boil. Reduce heat, down to a simmer, until veggies become tender. Add remaining water, tomato puree, Worcestershire sauce and seasonings. Simmer for another 15 minutes, before adding mushrooms, and then stir in the frozen peas (or steamed green beans) just before serving.

*If using flank steak, chill and marinate in olive oil and tomato puree overnight, brown with additional olive oil.

If using a crockpot, brown the meat first in a skillet before adding to the crock.

Sharon Anne

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