Recipe: Gluten-Free Mexican Beef Stew

gluten free beef stew

The other afternoon I was going through possible recipes for my cookbook and I came across beef stew.

One of the ideas for my cookbook is to fill it with meals, desserts and comfort foods that I grew up with. Just converting them now to gluten free. (If this sounds good to you, can you please comment below and tell me!)

Of course, beef stew is a meal that is not only a comfort food, but it is also an easy supper to make. It’s a meal that while cooking on low heat in the oven, can fill your house with a delicious smell.

Beef stew was a meal I used to make when the kids were little. It’s an inexpensive meal for the family. I could get tough cuts of meat on sale, such as round steaks or a small roast and then fill the pot with potatoes and carrots. Not only was it a delicious hot supper for my family, but it really was a fairly cheap one.

Again, while going through recipes to convert to gluten free, beef stew naturally fell on the list.

I had a problem though, I was also thinking about Mexican. Mexican spices and flavours.

What to do?

Make tacos for supper or continue with making a beef stew?

Why couldn’t I do both?

Well, I did just that and was very pleased with the end results. The only thing I didn’t have in the house was fresh gluten free corn tortillas so I ran to Salsita my local Mexican food store and picked some up.

This stew would be a great Sunday dinner meal. I’m looking at doing a weekly Sunday dinner suggestion. The idea came from Simply Bites and blogger, Aimee’s twitter suggestions for Sunday dinner.

I find making family dinners fairly easy and felt that while I had a pretty good handle on making a full gluten free meal, that I should probably share the menus of what I serve.

Would that be something you’d like to see? When should I post the dinner ideas? Is Thursday early enough in the week? (Again, please comment, I’d really appreciate your feedback.)

Recipe: Gluten-Free Mexican Beef Stew

1 large pkg beef stewing meat (.93 kg or about 2 pounds)
2 Tbsp canola oil
1/2 large onion, sliced
1/2 jar Mezzetta deli-sliced tamed jalapeƱo peppers
1 yellow and green pepper, sliced
2 cups Kitchen Basics gluten free beef broth
1 Tbsp garlic minced
1/4 tsp ground cumin
1 tsp dried oregano
1 tsp red chile powder
1 tsp green chili crushed
1 tsp gluten free taco seasoning
Gluten free fresh corn tortillas

Preheat oven to 300 degrees.

In a Le Crueset Dutch oven heat up the canola oil on medium heat.

Remove stewing meat from pkg, rinse and dry thoroughly with a paper towel.

Adding small batches of the stewing meat, brown the meat.

gluten free beef stew

Remove each batch before adding another.

gluten free beef stew

Once all meat has been browned, add it back to the pot.

Add all the spices, sliced onion, green pepper, yellow pepper, jalapeƱos and the beef broth.

Stir to combine.

gluten free beef stew

Place covered Dutch oven into oven and cook for 3 hours.

Remove from oven.

gluten free beef stew

Wrap corn tortillas in aluminum foil and place in oven. Let warm for 10-15 minutes.

gluten free corn tortillas

Serve the stew with pico de gallo, guacamole, shredded cheese, fresh cilantro, sour cream and slices of lime.

gluten free beef stew

gluten free beef stew

gluten free beef stew

13 comments add yours

  1. HI there

    Just some feedback. If indeed you are writing a GF cookbook please
    do not fill it with recipes that are naturally or easily converted to GF.

    In my opiion that makes them a “cashgrab” and not really benficial to the GF
    journey. We all know how to make the basics GF generally it takes replacing one
    ingriedient to a GF alternative and dont need to buy books to do it. And if I may
    please stay away from naming brands in your recipes. First of all not everything is available outside of your region and secondly more importantly to me (and perhapsothers) is that the key to remaining GF and on a healing path is refran from gluten and all of the other chemical addtions that prepackaged food often bring

    Sorry I am just trying to be honest this is a frustration I am having with GF cookbooks overall.

    Thanks for everything

  2. This looks truly delish….I would be interested in a recipe for those GF tortilla recipe as well. I am also Dairy Free so a few of those recipes incorporated would be amazing as well. Would you be doing a E-Cookbook for us computer junkies??
    Keep up the great work.

    Thanks Kim

  3. I can’t wait to see the final cookbook. I think finding the GF versions of our childhood foods is a great idea.

    I do agree with the idea of not using brands but that may be hard to get away from, and since we are all used to finding alternatives, we could still find the alternatives to those brands…. Did that make any sense?

  4. Good day, this looks delicious! But I’ll skip the hot ingredients and improvise. Thanks for the ideas. I find this very helpful. Keep it up!

  5. A very “welcoming” recipe! I am a great fan of the slow cooker so will prepare this recipe in my favorite appliance. I, too, do not like hot ingredients so will improvise.

  6. I have not attempted to make corn tortillas yet. I have a local mexican store that gets fresh tortillas in from city suppliers

  7. thank you! I still have a lot of work to do, but it has been fun playing with old recipes, but also putting my own spin on things

  8. I have no problem with improvising recipes. It is something I do all the time, and encourage everyone to do the same

  9. I love slow cookers too. I need to buy a new one for mine seems to stay too hot all the time. I would say to keep temperature of slow cooker on low heat and you might want to add more liquid. let me know how it works

  10. I am thrilled that you name stores and products that you use in your recipes. For once, one of my recipe sources (cookbooks, blogs, websites, magazines etc.) is in MY city. I was very excited to know exactly where you got your corn toritillas and know that I could go there!! This is a first for me as so many of my GF cookbooks and non-GF cookbooks are written by American authors. I am also grateful for all your GF recipes no matter how much you have changed or not changed to make it GF. Living with Celiac Disease and not being able to choose whether I can eat Gluten or not has made me very grateful for anyone willing to share their expertise and joy of cooking Gluten-Free. Keep up the great work, Carrie. Looking forward to your cookbook.

  11. Carrie, as a newbie to becoming wheat and gluten free I appreciate that you list the brand names, it helps me as I know very little GF products. Perhaps people who have been doing this for years know how to redo a recipe with substitutions however, not all of us know how to do that and isn’t helping people what it is all about. Thank you for all that you do!!!

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