Would you believe that an Italian dish like this one 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 Celiac safe!
It’s true! There are some recipes that require major modifications, but the vast majority will only need a swap of one or two ingredients to be gluten free. This Beef Guazzetto, or Italian Beef Stew is a great example.
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.
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Ingredients:
- 1 lb. stew beef (chuck), cut into cubes
- 1 cup gluten free beef broth
- salt and pepper, to taste
- 2 tbsp. gluten free flour (you can use rice flour)
- 3 tbsp. olive oil, divided
- 1/2 sweet onion, minced
- 2 small carrots, minced or grated
- 2 small celery stalks, minced
- 2 garlic cloves, minced
- 3 tbsp. tomato paste
- 15 oz. can crushed tomatoes
- 1/2 cup red wine
- 2 bay leaves
- 1/2 tsp. basil
- gluten free pasta
- grated cheese, for serving
- fresh Italian parsley, for garnish (optional)
Preparation:
If the prep sounds familiar, it’s because the steps are similar to making a Bolognese sauce. Let’s get started!
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 2 tbsp. rice flour and shake to coat.
Heat 1 tbsp. olive oil in a Dutch oven and begin browning the beef. Don’t crowd the pan, brown in batches if needed using an additional tbsp. of olive oil for each batch.
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, celery and garlic. 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 beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.
Stir the sauce frequently to 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 sauce like this deserves an extra special pasta. Check out these Gluten Free Paccheri Rigati – OMG what a find! I got them from La Piccola Rosa Culinary Classics and believe me they are fabulous. Check them out!
To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top. Sprinkle with grated cheese and fresh Italian parsley if available.
Variations: For a splurge, substitute beef short ribs for the stew beef. At the end of cook time remove the bones and shred the meat. Or, for a lighter sauce, use veal stew meat with white wine and chicken broth.
Notes ♪♫ Beef Guazzetto, or Guazzetto di Manzo was adapted from an episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs! If you are thinking that you cannot enjoy your Italian favorites on the gluten free diet, think again. Or better yet, let me inspire you!
Originally posted 5/28/2022 Updated and rephotographed 5/16/2026
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Spoon sauce over the veal shanks and garnish with Italian parsley.
Remove the sausage casings and cut the sausage into small pieces. Add to the skillet with the veggies.
When the sausage starts to brown, push the meat and veggies to the sides of the pan and add the tomato paste in the center.
Let it toast for a few minutes, then stir it into the sausage and veggies.
Add the wine, and saffron water, garlic, basil, oregano and bay leaf.
Let the wine cook off for a few minutes, then add the crushed tomatoes and the tomato sauce. Stir well, and simmer 30-45 minutes with the lid slightly ajar to allow the sauce to thicken as it cooks. Stir the sauce every 10 minutes while it simmers.
Serve this wonderful sauce over your favorite pasta and finish with grated cheese. Pecorino Romano is traditional with this dish, but you can use Parmigiano Reggiano.
Notes ♪
Yes, they are gluten free!
You are going to love this recipe! 
This recipe is another of my experiments with blending these 2 flours together. I really think I have hit on the perfect flavor and texture of Italian Bread that I was looking for. You can use all bread flour if preferred.
Ingredients:
No stand mixer? You can combine everything in a large bowl with a 
Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours. I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.
In the morning, preheat the oven to 475º with a 
Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends). Arrange them on a lightly floured baking sheet lined with parchment or use a 
Place in the oven and spray the rolls and sides of the oven with water to create steam. Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.
Rolls are done baking when the internal temperature reaches 210º. The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap. Remove from the oven and place on a rack to cool.
What would you do with a homemade, hot out of the oven Italian roll like this? Dip it in olive oil, or slather with garlic butter and toast it? Slice it thin for bruschetta? Maybe load it up with veggies, cold cuts and cheese to make a panino (a/k/a sub, hoagie)! And for big appetites, you can serve them as dinner rolls (mop up that sauce!) or sandwich rolls.
However you choose to enjoy them, these rolls are delicious!
Read on
Preparation:
Next, working with one bowl at a time, add one egg to the bowl of a 
Hint: make the white dough first, so that you don’t have to wash the chopper in between batches.
Lightly flour a large cutting board. Working with one color dough at a time, divide the ball in half and roll each section into a rope. Be patient, if it doesn’t roll easily dust with a little flour and gently press down with your palms as you roll the dough back and forth.
Roll each piece of dough between your palms then use your hand or a bench knife to roll it over a floured gnocchi board to create the ridges.
Place the finished pasta in a single layer on a floured baking sheet. I lined mine with wax paper.
You can keep the pasta in the refrigerator if cooking the same day. Beyond that I recommend freezing it in an airtight container or freezer safe bag. I placed mine in the freezer right on the baking sheet and when they were firmed up, I transferred them to a 
Making the pasta was a little time consuming, but I did it on a Sunday and froze it to have during the week. Freezing did not affect the texture at all, and the pasta cooked perfectly to al dente.
Ingredients:
Remove the shrimp to a bowl and add another tbsp. olive oil to the skillet. Add the garlic and red pepper flakes, and cook for 30 seconds, stirring several times.
Add the fire roasted tomatoes with juice, 1/2 tsp. oregano and salt to taste.
Cook the pasta to 2 minutes less than package directions. With 4 minutes to go on the pasta, add the shrimp to the sauce.
Drain the pasta, add it right into the sauce and toss with 1 more tbsp. olive oil and more red pepper flakes if you dare! ♨️
Transfer to serving bowls and garnish with fresh Italian parsley.
