Pamela's Gluten Free Recipes

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

Traditional Beef Stew

Dinner Party, Gluten Free, MeatsRespond to this post »

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

Category: Dinner Party, Gluten Free, Meats

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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