Would you believe that a recipe from an Italian cooking show could be gluten free? You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely gluten free!
Beef Guazzetto, or Italian Beef Stew was adapted from a recent episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!
While it’s true that some recipes require major modifications, the vast majority of meals will only need a swap of one or two ingredients to be gluten free. Today’s recipe is a great example.
If you are thinking that you cannot enjoy your favorite meals on the gluten free diet, think again. Or better yet, let me inspire you!
This post contains affiliate links.
- 1 lb. stew beef (chuck), cut into cubes
- 3 cups chicken stock
- salt, to taste
- 1/4 cup gluten free flour (you can use rice flour)
- 3 tbsp. olive oil
- 1/2 sweet onion, minced
- 2 small carrots, minced or grated
- 2 small celery stalks, minced
- 1/4 cup tomato paste
- 1/2 cup white wine
- 2 bay leaves
- gluten free pasta
- grated cheese, for serving
- fresh Italian parsley, for garnish
First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.
Dry the beef with paper towels, this helps with browning.
Place the beef cubes in a food safe plastic bag with 1/4 cup gluten free flour and shake to coat.
Heat olive oil in a Dutch oven and begin browning the beef. Don’t crowd the pan, brown in batches if needed.
Leave those caramelized brown bits in the bottom of the pan, they are full of flavor! Set the beef aside and keep warm.
Add more olive oil to the pan with the onion, carrot, and celery. Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.
Toast the tomato paste for a minute, then stir it into the vegetables. Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan. Reduce heat to a simmer and continue cooking until the wine is reduced by half.
Add the beef cubes back to the pan, with the bay leaves.
Stir in the chicken stock, cover and simmer on lowest heat for 2 hours. Add more stock if needed.
Stir the sauce frequently, be sure it isn’t sticking to the bottom of the pan. A simmer mat is great for keeping sauces on a low simmer. As it cooks, you will see the stew gradually thickening.
After 2 hours, this is what it will look like. You will still have distinct chunks of beef, but some will partially break down and become one with the sauce. It is incredible!
A meal like this deserves an extra special pasta. I decided to get out my KitchenAid® and make some fresh rigatoni. Read about how I made it here! Of course, you can use any gluten free pasta you have on hand. One of my favorites is Jovial brown rice pasta.
To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top. Sprinkle with grated cheese and fresh Italian parsley.
Notes ♪♫ An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method. With today’s soaring food prices, it is a great way to stretch your grocery budget.