After having above average temperatures in September here in Pittsburgh, it’s like all of a sudden the weather knew that September 23rd was the first day of fall and the temperatures have suddenly become seasonal. (As the weatherman said.) To me it’s just downright chilly. We went from having the air conditioner running, to having the windows shut. So I went looking for some fall type comfort food. So this week I have a yummy, delicious classic beef stew.

Recipe - Classic Gluten-Free Beef Stew

This hearty beef stew features plenty of delicious, garden-fresh herbs and vegetables, so it’s a great way to enjoy the last of those savory treasures from your own garden or the local farmers’ market. This satisfying dish can be served on its own or paired with your favorite salad for a more well-rounded meal. Either way, this recipe will feed a crowd - or leave plenty of leftovers for lunch the next day.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 8 Servings


  • 2 tablespoons extra virgin olive oil
  • 3-4 Cloves garlic Minced
  • 8 Ounces White Mushrooms Sliced or chopped
  • 2 Pounds Stewing Beef cut into 1" cubes
  • S salt and pepper to taste
  • 3-4 Cups* Organic Beef Stock, Divided I use homemade beef stock/bone broth
  • 1 Cup Dry Red Wine
  • 1 whole bay leaf
  • 3 Large Carrots Chopped
  • 2 Large Stalks of Celery Diced
  • 1 Medium Onion Diced
  • 2 Pounds Russet Potatoes Chopped
  • 2 Teaspoons Fresh Thyme Leaves Rinsed
  • 2 Teaspoons Fresh Oregano Leaves Rinsed
  • 1 Tablespoon Fresh Rosemary Leaves Rinsed and chopped


  • * Use more or less beef stock to achieve the desired consistency.
  • 1. Wash and peel all vegetables and pat dry before prepping. (Potato skins can either be left on or removed based on personal preference).
  • 2. Heat olive oil, garlic, and mushrooms in a large (5 or 6-quart), high-sided skillet over medium-high heat. Sauté for 5-7 minutes or until mushrooms start to release their liquid, stirring occasionally.
  • 3. Working in batches if necessary, add beef to skillet and cook until browned on all sides. Season with salt and black pepper, to taste. Transfer browned beef and mushroom mixture to a large bowl, and return empty skillet to the cooktop.
  • 4. Deglaze skillet with 1 cup beef stock and the red wine over medium-high heat, using a spatula or wooden spoon to scrape up any brown bits. Boil liquid until reduced by one half before returning the beef-mushroom mixture to the skillet.
  • 5. Reduce heat to medium-low and add 2 cups of beef broth and the bay leaf to the skillet. Cover and simmer for 1-1½ hours, or until the beef is tender. Stir beef mixture occasionally while simmering
  • 6. Remove lid and add carrots, celery, onion, potatoes, and fresh herbs. Stir to combine and add additional beef stock, if necessary, to reach desired consistency.
  • 7. Continue simmering, uncovered, for another 20-25 minutes or until potatoes and carrots are tender, but not mushy. Remove from heat and discard bay leaf. Season with additional salt and pepper, to taste. Spoon hot stew into individual serving bowls and serve immediately. Enjoy!


Personally, I think this tastes even better the next day!
Keyword Beef, Gluten-Free