It’s officially soup season here in Northern California! Finally! It was a very warm Fall here. We had days in the upper 70’s well into October. It wasn't until November that it really started to cool off. But, as ready as I was for Fall and Winter, I hate being cold. Which is also why I love having a big, cozy bowl of stew in the Winter to warm up. This beef stew recipe, that can also be gluten free and dairy free, will keep you plenty warm. If you were cold, you won't be for much longer after that. I am especially partial to the heartier and meatier soups as opposed to brothier ones. I like a stew that really sticks to your ribs, if you know what I mean. But I guess that’s the difference between soups and stews; soups are thinner and stews are thicker.
I find it so funny that I love soups and stews now, because I loathed them as a kid. Especially the ones with nothing but veggies. Yuck! But, that’s the pallet of a 10 year old for you. Now that I’m older I have a much deeper appreciation for them. I count down the days to the first cold and rainy day of the season so I can make some soup. It’s especially nice because our house is so cold in the Winter. Nolan doesn't believe in touching the thermostat in the Winter, so we have to bundle up instead.
Speaking of, Nolan is a big fan of the stew. He gives it a solid 9 out of 10. Chloe agrees, but she liked it more than Nolan so she gave it a full 10 out of 10. A strong showing for the beef stew!
This beef stew recipe is especially fun because it calls for a little red wine. I love it when my food calls for a little booze because now I get to have a tall glass of wine while cooking and that's the best way to cook, but that's my opinion.
I also really wanted to make this beef stew recipe gluten free, or at least have a gluten free and dairy free option, since I know so many of us out there, including myself, have sensitivities and dietary restrictions. It can be hard to find recipes that aren't intimidating! My gluten free people know what I mean. I'm aiming to make all my recipes approachable for those of us struggling to find recipes that are gluten free, dairy free, or anything else they might have sensitivities to.
Notes
I wanted to make a quick note about the gluten and dairy in this beef stew recipe. Neither the butter or flour is necessary in this stew. Although it does help to thicken the soup, the starch from the potatoes helps thicken the soup anyway, so if you’re gluten free or dairy free, don’t sweat those ingredients because this soup will still come out wonderfully! I tried it without the butter and flour and it was still fabulous. But if you like thicker soups, go ahead and make the gluten free and dairy free substitutions where necessary for you.
Additionally, If you're wondering which gluten free flour blend I used, it was Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and it did just the trick. I'll link it here for those who are curious.
The Coziest Beef Stew
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Ingredients
2 Tbsp olive oil
2 lbs beef tri tip, roast, or short ribs, cut into 1-2” cubes
Salt and pepper
1 Tbsp olive oil
2-3 medium carrots, diced
1 yellow or white onion, diced
3 celery ribs, diced
4 cloves garlic, minced
2 Tbsp butter (use vegan butter if DF, or omit all together - see notes)
2 Tbsp flour (use a GF all-purpose flour blend for GF, or omit all together - see notes)
1 cup red wine
8 can oz tomato sauce
4 cups beef broth
2 ½ tsp italian herbs blend
1 tsp paprika
½ Tbsp granulated sugar
3 cups baby potatoes, halved
1 cup frozen peas
Fresh parsley (for garnish)
Directions
Heat a large dutch oven, or your largest soup pot on medium high. Add 2 Tbsp of olive oil and ½ the beef to the pot. Season the meat heavily with salt and pepper. Sear the meat until golden brown on most sides, about 3-4 minutes a side. Set the cooked beef on a plate off to the side. Repeat with the remaining beef and set it aside for later.
In the same pot, on medium heat, add 1 Tbsp of olive oil along with the carrots, onion and celery. Cook until the onions are translucent, about 5 minutes. Then, add the garlic and cook one minute more.
Next, if using, add the butter and flour to the veggies. Cook for about 2 minutes, stirring constantly. Skip this step if you’re omitting the butter and flour. See Notes.
Then, add the red wine, tomato sauce, beef broth, Italian herbs, paprika, and sugar to the pot. Return the beef to the pot, too. Season the soup with additional salt and pepper to taste.
Bring the mixture to a boil, then, turn the stew down to a low simmer. Cover with a lid and let it cook for about an hour to an hour and a half, or until the beef is very tender.
Finally, turn the heat back up to medium and add the potatoes and frozen peas. Cook for 20 minutes, or until the potatoes are fork tender. Taste the soup and adjust the seasoning with additional salt and pepper if desired.
Garnish your stew with the optional parsley, and enjoy!
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