Step 1

First, preheat the oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop and drizzle olive oil inside. Heat the oil over medium heat until hot.

Step 2

While the oil is heating, pat the beef stew meat dry with paper towels. Season all over with salt and pepper.

Step 3

Brown the meat in batches. Brown on all sides. Remove the meat to a plate.

Step 4

Then, add the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes, stirring to prevent burning.

Step 5

Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.

Step 6

Pour in the broth and water. Place the bay leaf inside. Place the cover on top. Bake for 1 hour.

Step 7

Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.

Step 8

Return to the oven. Bake for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.

Step 9

Finally, ladle into bowls. Top with fresh thyme if desired.