This gluten-free beef stew is made with an assortment of farmers market root vegetables and grass-fed beef, slow-simmered on the stovetop in red wine and beef broth.
1 3/4cupsrutabagapeeled and chopped into 1" pieces
1/4cupyellow oniondiced into small pieces
2cupspotatoespeeled and chopped into 1" pieces
Instructions
Pat the chuck roast dry and season both sides with the salt and pepper. Cut the roast into 1-inch pieces.
Heat the olive oil over high heat in a heavy bottom pot. Brown both sides of the beef in two batches. Remove the meat from the pot.
Add the red wine to the same pot and slowly simmer it for 5 minutes with the lid off. Scrape any brown bits off the bottom and sides of the pot and into the wine.
Add the beef broth to the wine, as well as the bay leaves, thyme and crushed garlic. Also add the beef back to the pot and replace the lid.
Bring to a low simmer for 3 hours with the lid on.
At the 3 hour point, add the carrots, rutabaga and onion to the pot. Bring to a lively simmer with the lid on for 15 minutes.
Add the potatoes and simmer until all the vegetables are cooked.
Remove the bay leaves, thyme and garlic before serving.
Notes
Note about prep time: The 10 minute prep time on this recipe is the time to season and chop the beef and get out the ingredients for the broth. It does not include the time to peel and chop the veggies as that will be done later on while the stew is cooking.Note about the salt: I recommend only seasoning the beef lightly with salt as the beef broth will introduce a lot of salt into the stew. Please taste the broth partway through cooking and if it tastes bland, season to taste. Or, if it's too salty, you can dilute it with a little water as needed.