Adapted from Spend with Pennies.
- 2 lbs cubed stew meat
- 3 tbsp Bob’s Red Mill 1-to-1 gluten-free flour
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 1 onion, chopped
- 6 cups beef broth
- 1 lb potatoes, cubed
- 4 carrots, cut into 1-inch pieces
- 3 tbsp tomato paste
- 1 sprig fresh rosemary
- 2 tbsp cornstarch
- 2 tbsp water
- ¾ cup peas
Combine gluten-free flour, garlic powder, salt, and pepper. Toss beef in flour mixture.
Heat olive oil in a large Dutch oven. Cook the beef and onions until browned.
Add beef broth while scraping up any brown bits in the pan.
Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency.
Stir in peas and simmer 5-10 minutes before serving . Salt and pepper to taste.