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
Scale
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
