Hearty Gluten Free Beef and Sausage Stew (Stovetop & Slow Cooker Options)

Phase 1: Searing & Flavor Base (Required for Both Methods)

• For the absolute best flavour and rich broth, searing the meats and building the aromatic base on the stovetop first is highly recommended before simmering.
• Brown the Sausage: Heat a large Dutch oven or heavy skillet over medium heat. Add the sliced pork sausage rounds and cook until nicely browned on both sides and slightly rendered, about 5 to 6 minutes. Remove the sausage with a slotted spoon and set aside, leaving the savoury fat in the pan.
  1/2 lb pork sausage
• Season and Sear the Beef: Pat the beef chuck roast cubes completely dry with paper towels. Season generously with 1 teaspoon of salt and half a teaspoon of black pepper. Add 1 tablespoon of olive oil to the remaining sausage fat and increase heat to medium-high. Brown the beef in small batches so it doesn't crowd the pan. Transfer browned beef to the plate with the sausage.
  2 lbs beef chuck roast, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tbsp olive oil
• Sauté the Aromatics: Reduce heat to medium. Add the diced yellow onion, sliced carrots, and celery to the pan. Sauté for 5 to 7 minutes until vegetables begin to soften and onions turn translucent.
  1 yellow onion, 3 carrots, 2 celery
• Build the Base: Stir in the minced garlic and tomato paste, cooking for 1 to 2 minutes until the paste darkens to a deep brick-red colour. Pour in a small splash of the beef stock and the gluten free tamari, scraping up all the delicious browned bits from the bottom of the pan.
  3 cloves garlic, 2 tbsp tomato paste, 5 cups certified gluten free beef stock or broth, 1 tbsp certified gluten free tamari or coconut aminos

Phase 2: Choose Your Cooking Method

Option A: Stovetop Method

• Transfer the seared meats, sautéed vegetables, remaining beef stock, rosemary sprigs, thyme sprigs, and bay leaves into your large Dutch oven. Bring to a gentle boil over medium-high heat.
  5 cups certified gluten free beef stock or broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 bay leaves
• Immediately reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 1.5 to 2 hours until the beef is fork-tender.
• Add the cubed Yukon Gold potatoes during the final 30 minutes of simmering.
  3 medium Yukon Gold potatoes

Option B: Slow Cooker Method

• Transfer all the contents from Phase 1 (including the browned meats, sautéed vegetables, and pan drippings) directly into your slow cooker.
• Pour in the remaining certified gluten free beef stock. Add the cubed Yukon Gold potatoes, fresh rosemary sprigs, fresh thyme sprigs, and bay leaves to the slow cooker. (Note: Unlike the stovetop method, potatoes can go right in at the start for a standard slow cooker timeline).
  5 cups certified gluten free beef stock or broth, 3 medium Yukon Gold potatoes, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 bay leaves
• Cover and cook on LOW for 6 to 8 hours (or HIGH for 4 to 5 hours) until the beef and potatoes are fork-tender and melt-in-your-mouth delicious.

Phase 3: Finishing & Thickening (Both Methods)

• Remove and discard the bay leaves, rosemary stems, and thyme stems from the pot or slow cooker.
• If a thicker gravy consistency is desired, whisk the cornstarch and cold water together into a smooth slurry, then stir it into the simmering stew (turn slow cooker to high if using) for the last 10 minutes until glossy and thickened.
  1 tbsp cornstarch mixed with 2 tbsp cold water
• Taste the stew, adjust seasoning with additional salt and pepper if needed, garnish with freshly chopped parsley, and serve hot.
  fresh parsley for garnish