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    Jefferson Adams

    Vegetable Beef Stew (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    This gluten-free version of classic beef stew is easy to make and sure to satisfy the heartiest eaters. Serve it with gluten-free cornbread, or bacon and cheese cornbread for extra smiles.

    Ingredients:
    2 pounds of beef stew meat, trimmed and cubed
    2 sweet yellow onions chopped into large pieces
    2 large potatoes
    3 large carrots
    2 celery stalks
    8 cloves of garlic, chopped
    1 tablespoon olive oil
    1 large can diced tomatoes
    ¼ cup of fresh thyme, chopped
    1 bay leaf
    1 tsp garlic powder
    10 cups of gluten-free beef stock
    1 cup red wine
    ½ teaspoon salt to taste
    ½ teaspoon black pepper to taste



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    Directions:
    Add half of the olive oil to large stock pot on medium heat and brown stew meat evenly on all sides. Remove meat and add the rest of the oil and the onions to the pot. Cook onions until clear. Add garlic and cook another 30 seconds or so, stirring to avoid burning the garlic.

    Add tomatoes, seasonings, stew meat, and stock. Cover and cook on low for at least 3 hours. At that point, add the vegetables to the stew and add more beef broth if low.

    Taste and season as desired. Cover and cook on low until vegetables are tender, about 1½ - 2 hours more.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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