The best part? The cooking time is reduced to less than an hour and a half, from preparation to serving. Plus, you only need one pot to cook it, making cleanup a breeze.
Whether you’re following a gluten-free diet or not, this beef stew is a delicious and satisfying meal. If you’re not gluten-free, consider serving it with crusty bread to soak up the flavorful juices. Enjoy this tasty and stress-free weeknight dinner!
Ingredients:
- 2 pounds of boneless beef chuck roast, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 tablespoons of canola oil
- 1 medium yellow onion, roughly chopped
- 4 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1/3 cup of red wine
- 2 teaspoons of fresh thyme leaves (or 1 teaspoon of dried thyme)
- 1 medium bay leaf
- 2.2 pounds of Yukon Gold potatoes, cut into quarters
- 2 large carrots (about 1.5 pounds), cut into half-inch pieces
- 1 large parsnip (about 1.5 pounds), cut into 1.5 cm pieces
- 2/3 cup of beef broth
- 1 tablespoon of cornstarch
- 1 tablespoon of Worcestershire sauce
- 1 cup of frozen peas
Preparation:
Gather all the necessary ingredients.
Place the beef on a cutting board and cut it into one-inch pieces, removing excess fat and cartilage (retain a moderate amount of fat, but discard particularly large pieces). Season the beef generously with salt and pepper.
