Old Fashioned Slow-Baked Beef Stew - Gluten-free
Fork-tender beef, savory potatoes, and carrots, slow-baked with tomato and herb goodness make this old-fashioned beef stew perfect for the cooler Fall evenings.
Servings 8 servings
- 1 1/2 cups beef broth
- 1/2 cup tapioca starch
- 4 ribs celery washed and diced in 1-inch chunks
- 5-6 large carrots just over 1 pound, peeled and cut in angled 1-inch chunks
- 1 large onion coarsely chopped
- 8-9 Yukon gold potatoes about 2 pounds, scrubbed and diced in 1-inch chunks
- 1 can diced fire-roasted tomatoes with liquid
- 2 pounds beef chunks - grass-fed tri-tip roast or chuck roast cut into pieces; butcher will cut for you
- 1-2 teaspoons Redmond pink sea salt see note
- ½-1 teaspoon ground black pepper
- 1-2 teaspoons coconut sugar
- ½ cup Worcestershire sauce
Preheat oven to 275 degrees F.
In a small saucepan, stir the tapioca starch with the beef broth. Heat until just before it simmers, stirring frequently until the tapioca is dissolved. Remove from the heat.
Chop all the vegetables and meat as described.
Stir together in your cast iron Dutch oven.
Pour the tapioca-broth mixture over the vegetables and meat and stir well.
Add the fire-roasted tomatoes, pepper, salt, sugar and Worcestershire sauce and stir until combined.
Cover the Dutch oven tightly with foil, then place the lid on top.
Roast at 250 degrees F for 6 hours. Don’t peek!
Since you are using quite a bit of tapioca for your thickening, some of the starch can collect in the bottom of the cast iron pan and cook into a blob. To solve this, heat the tapioca in a cup of beef broth until it’s dissolved before adding to the remaining ingredients. Then when you roast, the tapioca will stay in the gravy. The added broth also ensures a good amount of gravy, which we like.
We are eating a fairly low-salt and this recipe reflects that. Plus, there is some salt in the fire-roasted tomatoes, the Worcestershire and the beef broth. You can always add salt later.