Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Traditional Beef Stew

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Two weeks ago I posted this beautiful Chicken Tortilla Soup,  I got the guys excited to eat soup for dinner, a big fat juicy steak they get excited about, soup sometimes not so much, by calling it Chicken Tortilla Stew.  Sneaky, no?

Then, I felt guilty. So, today a real honest to goodness stew.  With big hunks of browned beef, of course, carrots, potatoes, onions, you know, all the usual players for a yummy stew.  However here is the curve ball, to make it nice and thick and creamy, enough that you can’t wait to drag a nice hunk of bread through it, I used Masa flour.

In my ongoing effort to thicken gravies, soup and stews, I have tried sweet rice flour, it certainly works but it doesn’t lend the same richness that masa flour does.  Once, just once, and I would never do it again, I used cornstarch.  Not a good thickener, it creates a gummy, sort of like cheap chinese food consistency, and after all that work of making a soup or stew just to screw it up at the end, a tragedy for sure.

Now, with their cave man cravings satisfied I might move on to some sort of poached fish,  the Hub thinks all poached fish recipes are girly food.  Any suggestions?

Beef Stew

Traditional Beef Stew


  • 1 1/2 lbs lean beef stew meat, cubed
  • kosher salt and black pepper
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 4 carrots, chopped
  • 4 large potatoes, cubed
  • 4-6 cloves garlic, minced
  • 2 large sprigs rosemary
  • 2 tablespoons fresh thyme, chopped
  • 1 bottle gluten free beer
  • 16 oz carton of low sodium chicken stock
  • 3 teaspoons masa flour
  • 1/4 cup warm water
  • 3 tablespoons fresh parsley, chopped


  • In a large stock pot or cast iron pot add olive oil and warm over med high heat
  • Lay beef on a layer of paper towels and pat dry (wet meat won't brown) sprinkle liberally with salt and pepper
  • Add to hot oil and cook turning to brown each side, don't crowd cook in batches if needed, then remove to plate and set aside
  • Add onions and carrots, cook stirring for approx. 10 mins or until onions are cooked through
  • Add garlic, cook another minute
  • Add beer and scrape bottom of pan to loosen any browned bits, cook over med high heat until beer reduced by half, about 5 minutes
  • Now add stock, rosemary and thyme and simmer for 2 hours
  • Mix masa flour with water in small bowl, mix well and add to stew stirring constantly until dissolved
  • Add potatoes and simmer over medium heat until cooked through, about another 15-20 minutes
  • Sprinkle with fresh parsley and serve

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