Cozy gluten free beef stew with a twist on classic flavors. Tender beef cooked in an orange braising liquid and topped with a flavorful gremolata. Dutch oven beef stew is a hearty one pot meal.
3lbsboneless beef chuck roasttrimmed and cut into 1 ½ inch cubes/chunks/pieces
2teaspoonsaltdivided
½teaspoonground black pepper
¼teaspoonsmoked paprikaoptional
1tablespoonolive oil or avocado oil
½tablespoonbutteroptional, leave out for dairy free
Stew
1small oniondiced
6garlic clovescrushed
3thyme sprigs
2-3orangespeeled, zested and juiced
2bay leaves
2tablespoonbalsamic vinegar
3cupswateror beef stock
2cupsbutternut or honeynut squash peeled, cleaned and cubed
2large carrotscut into 1 inch rounds
1-2Japanese yam, sweet potato or potatoesoptional, cubed
Gremolata (optional)
1tablespoonorange zest
1garlic clovegrated or finely chopped
1small bunch fresh parsleyfinely chopped
Instructions
Trim chuck roast of excess fat, cut into equal 1 ½ inch pieces. Pat dry with a paper towel. Season with half the salt (1 tsp) and fresh pepper.
Heat a large Dutch oven (I used a 6.75qt) over medium-high heat. Once the pot is hot, add oil and then butter (if using), tilt the pot so the oil coats the bottom.
Add meat to the pan, it should make a sizzling sound and stick to the pan like glue. Sear the meat for about 3 minutes on each side or until nicely browned. Don't overcrowd the pan, so the meat can sear and not steam. Also, work in batches. Remove to a bowl, and repeat with the next batch. 3 lbs of meat will take about 3 batches.
Preheat oven to 300 degrees F and make sure the rack is set in the middle.
Lower the heat to medium. Add onion and garlic to the pot, use a spatula to combine, and pick up all the brown bits on the bottom of the pan. Cook for about 5 minutes or until onion is softened.
Add orange zest peels (about 5-6 pieces), thyme, bay leaves, balsamic vinegar, and orange juice. Combine with a spatula.
Add back the meat plus all the juices that accumulated in the bowl. Add water or stock, enough to just cover the meat. Partially cover the pot with a lid, once the liquid starts to bubble, season with half of the remaining salt (½ tsp), close the lid, turn off the heat, and place the closed Dutch oven into the oven on the middle rack. Cook for about 1 hour and 45 minutes.
Using heat-safe gloves, remove the Dutch oven from the oven, and remove the lid. Be careful not to get burned, the entire pot is very hot. Add butternut squash, carrots, and Japanese yams. Season with the remainder of the salt, and combine with a spatula. Close the lid. Using the gloves, put the dutch oven back into the oven to cook for about 45 minutes to an hour.
In this optional step, if you want to elevate the dish, make orange gremolata to serve as garnish/condiment over the meat stew. To make gremolata - combine garlic, orange zest and parsley.
Spoon into bowls, garnish with gremolata and serve.
Notes
Cut beef and vegetables in equal sized pieces for even cooking.
Dairy free - omit butter. Use more oil if necessary.
Remove the zest from the orange before juicing it.