Best Stewing Beef Recipe - Sumac-Tahini Stew (GF)

Craving a hearty, comforting meal that's bursting with unique flavors and happens to be naturally gluten free? Look no further than this incredible Sumac-Tahini Stew! Imagine tender, melt-in-your-mouth stew beef recipes mingling with vibrant Swiss chard and creamy chickpeas, all brought together by the bright tang of sumac and the rich nuttiness of tahini. This isn't just another recipe for stewing beef; it's a culinary journey that will quickly become a favorite among your meat dishes recipes.

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Ingredients

• 2 lbs stew beef (chuck roast preferred), cut into 1.5-inch cubes
• 2 tbsp olive oil (or other high-heat cooking oil), plus more for finishing
• 1 large yellow onion, chopped
• 4-5 cloves garlic, minced
• 6 cups beef broth or stock (check label for gluten-free)
• 1 large bunch Swiss chard (about 1 lb), stems and leaves separated
• 1 (15-ounce) can chickpeas, rinsed and drained (or 1.5 cups cooked-from-dry)
• 1/4 cup ground sumac, plus more for garnish
• 1 cup hot water (for sumac infusion)
• 1/2 cup tahini, well-stirred
• 1/4 cup fresh lemon juice
• 2 tbsp cornstarch or rice flour (for gluten-free thickener)
• Optional finishers: pinch of chili flakes, 1 clove minced garlic, 1 tsp dill seed or fennel seed, 1 tbsp toasted sesame oil, toasted sesame seeds for garnish

Directions

1. Sear the beef: Pat the stew beef cubes thoroughly dry with paper towels. Season generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Add beef in a single layer, working in batches if necessary, ensuring not to overcrowd the pot. Sear until deeply browned on all sides, about 3-4 minutes per side. This browning step is crucial for developing rich flavor in your good stew beef recipe. Remove browned beef to a plate and set aside.
2. Build the braise: Reduce heat to medium. Add the chopped onion to the pot, scraping up any browned bits from the bottom. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Deglaze the pot with about 1/2 cup of the beef broth, scraping well to release any remaining fond (the delicious browned bits). Return the seared beef to the pot, then pour in the remaining beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is very tender.
3. Prep while it simmers: While the beef is braising, strip the stems from the Swiss chard leaves. Chop the stems into 1/2-inch pieces and slice the leaves into 1-inch ribbons. In a small heatproof bowl, combine the 1/4 cup ground sumac with 1 cup hot water. Stir well and let it steep for at least 15 minutes to create a potent.sumac infusion (or "sumac tea").
4. Make the tahini slurry (GF): In a separate small bowl, whisk together the tahini, fresh lemon juice, and about 1/4 cup of the strained sumac liquid (strain out the sumac solids using a fine-mesh sieve). The mixture might seize and become very thick at first – this is normal! Keep whisking, then gradually whisk in the cornstarch or rice flour until smooth. To prevent graininess, temper the slurry by slowly whisking in a ladleful of the hot stew broth until smooth and slightly thinned.
5. Finish the stew: Once the beef is tender, stir in the rinsed and drained chickpeas and the chopped Swiss chard stems. Simmer for 5 minutes. Then, add the sliced Swiss chard leaves to the pot. Cook until the leaves are just wilted and bright green, about 3-5 minutes. Slowly pour the tempered tahini-sumac slurry into the stew, stirring constantly. Simmer gently for another 5-10 minutes, stirring occasionally, until the stew has lightly thickened to your desired consistency. Avoid a hard boil after adding tahini.
6. Optional tempering for restaurant-level finish: In a small skillet, warm 1 tbsp olive oil over medium-low heat. Add the optional minced garlic, chili flakes, and dill/fennel seed. Cook gently for 1-2 minutes until fragrant (do not brown the garlic). Pour this aromatic oil directly into the finished stew and stir to combine. This adds an extra layer of flavor and a beautiful sheen.
7. Taste + balance: Taste the stew and adjust seasoning as needed. You might want more salt, a squeeze of fresh lemon juice, or an extra sprinkle of sumac for brighter tang. A dash of toasted sesame oil can also enhance the nutty notes.
8. How to Know It’s Done
   1. Beef is tender when you can easily break a chunk with the side of a fork or it shreds effortlessly. If it's tough, it simply needs more time simmering.
   2. The stew should be glossy and lightly thickened, coating the back of a spoon, but not overly pasty. The green Swiss chard recipe element should remain vibrant, not overcooked and mushy.