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Simple, hearty, comforting... just perfect! This recipe is perfect for a rainy, cold or any day!
Prep time: 20 minutes
Cooking time: 1 hour and 30 minutes
Serves up to 10 people
This one is my own creation and I have been making it for over 20 years...it is a crowd pleaser! It is simple yet satisfying. Quite tasty if I may say so!
There is nothing fancy about this stew and yet it has so much flavor because it is loaded with carrots, corn on the cob, Brussel Sprouts, potatoes, big chunks of beef, and mushrooms, amongst other delicious things! Love it, love it , love it! It is perfect for the upcoming cold Fall and Winter nights.
The greatest thing about stews is that they taste better the next day. This one is no exception! You can also freeze it for later consumption!
What is the flavor profile?
Hearty, tangy, savory with sweet notes from the carrots and ketchup.
What ingredients will I need to make this?
Stew meat, a yellow onion, celery, carrots, potatoes, corn on the cob, Brussels sprouts, mushrooms, garlic, tomato paste, thyme, bay leaves, ketchup, crushed pepper flakes, beef broth, Worcestershire Sauce, parsley, gluten free flour, salt & pepper, and vegetable oil.
What else will I need to make this?
You will need a large ziploc bag, a measuring cup, measuring spoons, a cutting board, a knife, a wooden spoon, and a large pot.
Can I make substitutions?
You can substitute the corn on the cob for canned or frozen corn.
You can use mini potatoes instead or russet potatoes.
You can use a sugar free ketchup if you worry about sugar intake.
You can use rutabaga instead of potatoes or carrots.
You can use any gluten free flour that is available to you.
You can use a salt substitute if needed.
Can I refrigerate the stew afterwards?
Yes. You can store it in the fridge for up to 3 days.
Can I freeze the stew afterwards?
Yes. Wait until it has cooled down before placing in the freezer. Make sure you use a freezer bag or container to avoid freezer burns. It will store for up to 3 months.
How can I reheat it after frozen?
Reheat by placing the bag in hot water until thawed and then microwave or reheat on a stovetop.
3 pounds of stew meat
1 large yellow onion, chopped
4 celery stalks, chopped
4 carrots, peeled and chopped in 1" pieces
8 pieces of corn on the cob
1/2 pund of Brussels Spouts, halved
1/2 pound of button mushrooms, halved
2 teaspoons of minced garlic
1 tablespoon of tomato paste
2 teaspoons of thyme
3 bay leaves
1/4 cup ketchup
1 tablespoon of crushed pepper flakes
8 cups of Swanson Gluten Free Beef broth
4 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce
4 large russet potatoes, washed, unpeeled and cut into large pieces
1 cup of chopped parsley
Salt & pepper to taste
In a big plastic bag place the flour, 2 teaspoons of salt, 1 teaspoon of black pepper, and meat. Shake well until the meat is fully coated by the flour mixture.
In a large cast iron pot over medium heat, add 4 tablespoons of vegetable oil and brown the meat in batches. Remove meat. Add more oil if needed.
Add onions, celery, and carrots. Cook for 5 to 8 minutes then add the garlic. Cook until fragrant.
Add meat back to the pot and sauté for 2 minutes. Add beef broth, tomato paste, bay leaves, thyme, Worcestershire sauce, crushed pepper flakes, 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, and ketchup. Bring to a boil and reduce to simmer. Simmer uncovered for 45 minutes.
Add potatoes, corn, Brussels Sprouts and mushrooms. Simmer for another 25 minutes or until meat and potatoes are tender.
Skim off the fat accumulation from the top. Taste for seasoning and adjust salt if needed.
Serve hot and garnish with fresh herbs.
Printable Recipe (PDF) below: