If you have been searching for a hearty, comforting dish that is both rich in flavor and friendly to gluten-sensitive diets, look no further than this wonderful Gluten-Free Beef Stew Recipe. This stew is a celebration of tender beef, fresh vegetables, and an irresistibly savory broth that warms you from the inside out. Each bite offers a perfect balance between the earthiness of root vegetables and the depth of slow-cooked meat, all without a trace of gluten, making it a perfect meal for friends and family who need to avoid gluten but refuse to compromise taste. Whether it’s a chilly evening or a special Sunday dinner, this stew is guaranteed to become a cherished favorite in your recipe rotation.
Ingredients You’ll Need
Getting ready to make this stew is a breeze because it relies on simple, wholesome ingredients that come together beautifully to create complex flavors and satisfying textures. Each component brings something unique to the pot, whether it’s the silkiness of potatoes, the sweetness of carrots, or the richness of a good beef broth.
- 4 lbs beef stew meat, cut into 1-2 inch cubes: The star of the dish, providing tender and flavorful chunks that soak up every bit of seasoning.
- 2 tablespoons olive oil, divided: Adds a subtle fruitiness and helps with browning the beef for depth of flavor.
- 1 large onion, halved and thinly sliced (about 2 cups): Builds the sweet and savory foundation of the stew’s base.
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups): Introduces a natural sweetness and vibrant color.
- 2 cloves garlic, minced: Infuses a gentle pungency that brightens the dish without overpowering.
- 1 pound Yukon Gold potatoes, cut into 1-inch chunks (peeled optional): Offers a creamy texture that thickens the stew wonderfully.
- 1 cup frozen peas: A pop of freshness and color added near the end to keep their sweet bite intact.
- 2-3 tablespoons gluten-free flour: The magic thickener that binds everything together safely without gluten.
- 1 tablespoon tomato paste: Gives a rich umami kick and subtle acidity to balance the stew.
- 1 cup red wine (or an additional cup of beef broth): Creates a luxurious depth and tenderizes the meat beautifully.
- 3 cups gluten-free low-sodium beef broth or stock: The flavorful liquid that carries all ingredients into a luscious stew.
- 2 bay leaves: Adds an aromatic herbal note that complements the hearty meat perfectly.
- 4 sprigs thyme or 1 1/2 teaspoons dried thyme: Brings warmth and earthiness to every spoonful.
- Salt and pepper to taste: Essential seasonings that enhance all the natural flavors.
- 4 ounces salt pork, trimmed of excess fat: Adds rich, savory depth and a hint of richness for an authentic stew experience.
How to Make Gluten-Free Beef Stew Recipe
Step 1: Brown the Beef
Start by patting your stew meat dry with paper towels to ensure a good sear. Heat one tablespoon of olive oil in a Dutch oven over high heat until it shimmers, then add half the beef cubes. Be patient and let them brown on each side for about 8 minutes, turning occasionally—this step locks in those meaty juices and creates a deep, savory crust. Once browned, transfer the beef to a slow cooker to keep warm and repeat with the remaining beef and olive oil. This dual-stage browning builds the foundational flavor of your stew.
Step 2: Sauté the Vegetables
Next, add a little more olive oil if needed and toss in the sliced onions and carrots. Stir and let them soften for 3 to 4 minutes, scraping up any golden bits stuck to the bottom of the pot. This releases wonderful flavor and sets up a tasty base for the stew sauce.
Step 3: Add Flour and Aromatics
Sprinkle the gluten-free flour over the softened vegetables, stirring constantly for about 30 seconds until the flour absorbs the oil and onion juices—this thickens the stew without any gluten. Then add the minced garlic and tomato paste, cooking for another 30 seconds until fragrant, which further layers in those irresistible aromas.
Step 4: Deglaze and Simmer
Pour in the red wine slowly while scraping the pot’s bottom to lift up all those caramelized bits. As the wine simmers and reduces over a couple of minutes, it intensifies the stew’s flavor. Follow by whisking in the beef broth, then cook briefly to combine everything into a rich, velvety sauce.
Step 5: Transfer to Slow Cooker and Add Seasonings
Pour this luscious sauce into the slow cooker with your browned beef. Toss in the bay leaves, thyme, and salt pork, then stir everything gently to marry the flavors. Cover and cook on low for 4-6 hours or on high for 3-4 hours. This long, slow cooking tenderizes the meat to fall-apart perfection.
Step 6: Add Potatoes
About two hours before serving, remove the salt pork and stir in the potato chunks. Potatoes absorb the stew juices beautifully while tenderizing and thickening the overall stew texture during the final stages.
Step 7: Add Peas and Final Seasoning
Lastly, 30 minutes before you’re ready to enjoy, fold in the frozen peas and adjust the seasoning with salt and pepper to your liking. The peas keep their bright flavor and color, providing a fresh contrast to the rich stew.
How to Serve Gluten-Free Beef Stew Recipe
Garnishes
Sprinkle freshly chopped parsley or a few thyme leaves on top just before serving—it adds a burst of color and a hint of herbal freshness that brightens each bite.
Side Dishes
Pair this hearty stew with warm gluten-free bread or a crisp green salad to balance the richness. Creamy mashed cauliflower or a simple roasted vegetable medley also complement the stew’s robust flavors beautifully.
Creative Ways to Present
For a rustic touch, serve the stew in hollowed-out gluten-free bread bowls or over a bed of polenta for a comforting, elegant twist. Individual ramekins with a sprinkle of grated Parmesan can make this a special occasion feast everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Gluten-Free Beef Stew Recipe tastes even better the next day as the flavors mingle. Store it in an airtight container in the refrigerator for up to 4 days to enjoy easy reheats throughout the week.
Freezing
This stew freezes wonderfully, making it a perfect meal prep option. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep well for up to 3 months without any loss of flavor or texture.
Reheating
Reheat gently on the stovetop over medium-low heat or in a microwave-safe dish. Stir occasionally and add a splash of broth or water if it seems too thick, ensuring every spoonful stays as delicious as when freshly made.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While stew meat is ideal for tenderness and cooking time, chuck roast or brisket cut into cubes can work beautifully and develop rich flavors during the slow cooking process.
Is the red wine necessary?
The red wine adds a delightful depth to the stew, but you can easily substitute an additional cup of gluten-free beef broth if you prefer or need to skip alcohol. The stew will still be flavorful and comforting.
Can I make this recipe on the stovetop instead of a slow cooker?
Yes, you can simmer the stew gently in a heavy pot or Dutch oven over low heat for 2-3 hours, stirring occasionally until the beef is tender and the flavors meld deliciously.
What makes this stew gluten-free?
This stew uses gluten-free flour to thicken the broth and ensures all other ingredients, including broth and seasonings, are gluten-free. This careful selection keeps it safe and satisfying for those avoiding gluten.
How can I make the stew thicker?
If you prefer a thicker stew, simply increase the gluten-free flour slightly in step 3 or mash a few of the potatoes at the end to naturally thicken the broth with their starch.
Final Thoughts
Cooking this Gluten-Free Beef Stew Recipe is like wrapping yourself in a warm, flavorful hug. It’s the kind of dish that feels like home, whether you’re cooking for a crowd or a cozy night in. Give it a try—you’ll love how effortlessly it comes together and how it fills your kitchen with irresistible aromas. Once you taste how tender and rich it is, this recipe will become a family favorite you’ll reach for time and time again.
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Gluten-Free Beef Stew Recipe
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This hearty Gluten-Free Beef Stew is a comforting, slow-cooked meal perfect for cozy dinners. Featuring tender cubes of beef simmered with fresh vegetables, rich beef broth, and aromatic herbs, this stew is thickened with gluten-free flour and includes wholesome ingredients like carrots, Yukon Gold potatoes, and peas. Gluten-free and flavorful, this stew delivers a classic taste with a healthy twist.
Ingredients
Meat
- 4 lbs beef stew meat, cut into 1–2 inch cubes
- 4 ounces salt pork, trimmed of excess fat
Vegetables
- 1 large onion, halved and cut into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 2 cloves garlic, minced
- 1 pound Yukon Gold potatoes, cut into 1-inch chunks (peeled, optional)
- 1 cup frozen peas
Liquids & Broth
- 1 cup red wine (or an additional cup of beef broth)
- 3 cups gluten-free low-sodium beef broth or stock
Seasonings & Others
- 2–3 tablespoons gluten-free flour
- 1 tablespoon tomato paste
- 2 tablespoons olive oil, divided (+ 2 teaspoons extra if needed)
- 2 bay leaves
- 4 sprigs thyme or 1 1/2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Brown the Beef: Pat the stew meat dry thoroughly using paper towels. Heat 1 tablespoon of olive oil in a Dutch oven over high heat until shimmering. Add half of the beef cubes, cooking and turning them occasionally, until well browned on all sides, about 8 minutes. Adjust heat as needed to avoid burning. Transfer the browned beef to the slow cooker.
- Repeat Browning: Add the remaining 1 tablespoon of olive oil to the Dutch oven and brown the rest of the beef cubes using the same process. Transfer these browned pieces to the slow cooker as well.
- Sauté Vegetables: If necessary, add 2 teaspoons of olive oil to the empty Dutch oven. Add the sliced onions and carrots, stirring and cooking while scraping the bottom to loosen browned bits. Cook until the onions soften, about 3-4 minutes.
- Add Flour and Aromatics: Sprinkle gluten-free flour evenly over the vegetables, stirring constantly until no dry flour remains, approximately 30 seconds. Stir in the minced garlic and tomato paste, cooking further for about 30 seconds until fragrant.
- Deglaze and Simmer: Slowly pour in the red wine (or extra beef broth), scraping the pot’s bottom to incorporate all browned bits. Bring to a simmer and cook until the liquid reduces and thickens slightly, about 2 minutes. Whisk in the beef broth and mix everything thoroughly.
- Transfer to Slow Cooker: Pour the mixture from the Dutch oven into the slow cooker with the browned beef. Add the bay leaves, thyme sprigs (or dried thyme), and salt pork. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook the stew on low heat for 4-6 hours or on high for 3-4 hours, until the beef is tender and flavors have melded beautifully.
- Add Potatoes: Approximately 2 hours before serving, remove the salt pork from the slow cooker and stir in the potato chunks. Continue cooking to allow potatoes to become tender.
- Add Peas and Final Seasoning: About 30 minutes before serving, add the frozen peas to the slow cooker. Season the stew with salt and pepper to taste, starting with approximately 1/2 teaspoon of each. Stir well and let the stew heat through completely before serving hot.
Notes
- For deeper flavor, use fresh herbs if available instead of dried thyme.
- If you prefer, substitute red wine with an equal amount of beef broth for a non-alcoholic version.
- Peeling Yukon Gold potatoes is optional; leaving the skin adds texture and nutrients.
- Slow cooking allows the beef to become tender while developing rich flavors; avoid lifting the lid often.
- This recipe is naturally gluten-free, but be sure to use gluten-free broth and flour to maintain it.
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
