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“For years I searched for a beef stew recipe that was like what my mother served when I was growing up and could never find one - didn't think to ask her! This is her recipe that was adapted from the Betty Crocker cookbook, that I have adapted to be gluten free. This tastes even better the second day.”
2hrs 50mins

Ingredients Nutrition


  1. Combine potato starch and salt in a large zipper bag, then add beef and shake until coated.
  2. Heat oil in a dutch oven (preferably non-stick) over medium heat.
  3. Add meat and cook until lightly browned.
  4. Add water and bouillon cubes.
  5. Bring to a boil, reduce heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender (may take longer if your cubes aren't small enough).
  6. Add remaining ingredients, increase heat and bring to a boil (you may need to add more water - sometimes I do, sometimes I don't).
  7. Reduce heat, cover and simmer for about 30 minutes or until vegetables are tender.
  8. Remove bay leaf and serve.

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