# What you'll need:
→ Meat & Broth
01 - 2 pounds beef chuck, cut into 1.5-inch cubes
02 - 2 tablespoons vegetable oil
03 - 4 cups gluten-free beef broth
04 - 1 cup dry red wine (optional, replace with broth if preferred)
→ Vegetables
05 - 3 large carrots, peeled and cut into chunks
06 - 3 medium parsnips, peeled and cut into chunks
07 - 2 medium potatoes, peeled and cubed
08 - 2 medium onions, chopped
09 - 2 celery stalks, sliced
10 - 3 cloves garlic, minced
→ Seasonings & Aromatics
11 - 2 tablespoons tomato paste
12 - 2 tablespoons gluten-free flour or all-purpose flour
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 0.5 teaspoon freshly ground black pepper
17 - 1.5 teaspoons kosher salt plus additional to taste
18 - 1 tablespoon Worcestershire sauce
→ Garnish (optional)
19 - Chopped fresh parsley
# Directions:
01 - Pat beef cubes dry with paper towels and season thoroughly with salt and pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, ensuring all sides are seared evenly. Transfer browned beef to a plate.
03 - Lower heat to medium and add chopped onions and celery to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook an additional minute.
04 - Stir in tomato paste and gluten-free flour; cook while stirring constantly for 2 minutes to remove raw flour taste.
05 - Gradually add red wine, scraping the bottom of the pot to lift browned bits, then simmer for 2 minutes to reduce slightly.
06 - Return beef to the pot and add beef broth, Worcestershire sauce, bay leaves, dried thyme, and rosemary. Bring mixture to a gentle simmer.
07 - Cover the pot and let simmer gently for 1 hour to tenderize the meat.
08 - Incorporate carrots, parsnips, and potatoes into the pot. Cover again and continue simmering for 45 to 60 minutes until both beef and vegetables are tender.
09 - Remove and discard bay leaves. Adjust salt and pepper to taste.
10 - Ladle stew into serving bowls and garnish with chopped fresh parsley if desired. Serve hot.
