Featured Comment
From Beth: “Omgosh! I just made the stew yesterday and already can’t wait for left overs today. I didn’t use the wine just the beef broth and this recipe is amazing. My husband also loved it. ★★★★★“
From Randy: “Wonderful stew, just wonderful ★★★★★“
From Amanda: “My family loves this recipe!!! We gobble it up. Thank you!! ★★★★★“
Why Try This Gluten-Free Beef Stew
It’s one of my family’s go-to cozy meals for chilly days! I love serving it with gluten-free dinner rolls or gluten-free corn muffins for a warm comfort meal when the weather turns chilly.
- Deep, developed flavor. I always take the extra time to brown the beef. I know it’s an extra step, but it helps build a flavorful base for the stew. Plus this recipe uses REAL ingredients (no canned soup or seasoning packets) for maximum flavor!
- Tender beef and perfectly cooked vegetables. The beef cooks low and slow until tender, while the potatoes and peas are added later so they hold their shape instead of turning mushy.
- Slow cooker or stovetop. I love making this stew in the slow cooker because I can get it started earlier in the day and have dinner ready to go! But when I’m short on time, the stovetop works great too.
What You Need
Here are a few notes on some of the key ingredients to make this gluten-free beef stew. Jump to the recipe card below for the exact measurements.
- Stew meat. I like to buy beef stew meat from Costco to save myself a step, but you can also cut up chuck roast yourself!
- Salt pork. This might seem like an usual ingredient for beef stew, but it adds an extra depth to the broth that I just love. You can usually find it near the bacon and ham in the grocery store.
- Red wine. I like to use small picnic-size bottles of wine in recipes. They contain just the right amount! If you want to skip the wine, you can substitute more beef stock.
- Tomato paste + garlic. These add savory, concentrated flavors to the stew. I like to use a frozen garlic clove as a shortcut!
- Beef stock. Be sure to pick a brand that is gluten-free. Beef broth will also work!
- Gluten-free flour. Any kind of gluten-free all-purpose flour will work here. It’s simply used to thicken the broth, so there’s no need for a specific flour blend.
How to Make Gluten-Free Beef Stew
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Brown the beef. Pat the meat dry, then cook half of it in a tablespoon of olive oil until browned on all sides. Throw the browned beef in the slower cooker, then brown the second half of the meat and add it to the slow cooker.
Cook the vegetables. Now that the Dutch oven is empty, drizzle 2 teaspoons of olive oil in, if needed, then add the onion and carrots. Cook until the onions are softened. You may need to scrape the bottom to loosen browned pieces.
Stir in the flour. Add the gluten-free flour, stirring constantly, until no dry flour remains visible. Throw in the garlic and tomato paste, stirring constantly, until it becomes fragrant.
Add the liquids. Slowly pour in the wine. I usually scrape the bottom again at this point to loosen browned bits. Simmer the wine until it thickens and is slightly reduced, then whisk in the beef stock. It’s ready to add to the slow cooker!
Erin’s Tip
This recipe is versatile! I usually use Yukon gold potatoes, but red potatoes or even sweet potatoes will work.
You can also add green beans or whatever fresh vegetables you have on hand!
Add flavor. After you pour the stew base into the slow cooker, add in the bay leaves, thyme, and salt pork. Cook on low for 4-6 hours or high 3-4 hours.
2 hours before serving. Remove the salt pork and add in the potatoes.
30 minutes before serving. Add in the peas, then season with salt and pepper to taste.
Erin’s Tip
Hold off on seasoning the stew until the just before serving. The stock, wine and salt pork all have a good amount of salt so you don’t want to add too much before those ingredients have a chance to cook and flavor the stew.
I usually always add a few cracks of fresh pepper!
More Gluten-Free Comfort Meals
BEST Gluten-Free Beef Stew (Slow-Cooker)
Ingredients
- 4 lbs beef stew meat, 1-2 inch cubes
- 2 tablespoons olive oil
- 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 2 cloves of garlic minced
- 1 tablespoon tomato paste
- 2-3 tablespoons gluten-free flour
- 1 cup red wine or 1 additional cup of beef broth
- 3 cups gluten-free low-sodium beef broth or stock
- 2 bay leaves
- 4 springs thyme or 1 1/2 teaspoons dry thyme
- 4 ounces salt pork, trimmed of excess fat
- 1 pound yukon gold potatoes, cut into 1 inch chunks (I like to peel mine)
- 1 cup frozen peas
Instructions
- Pat meat dry with paper towels. Do not season. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half of beef and cook until well browned on all sides, about 8 minutes. Reduce the heat if oil begins to smoke or fond begins to burn. Transfer beef to the slow-cooker.
- Repeat with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker.
- Add 2 teaspoons olive oil to the now-empty dutch oven if needed, add the onion and carrots. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes.
- Add the flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Add garlic, tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Slowly add the wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Whisk in the beef stock/broth.
- Pour the stock/broth mixture into the slow-cooker. Stir in the bay leaves, thyme, and salt pork.
- Cook on low for 4-6 hours (or high for 3-4 hours). 2 hours before eating remove the salt pork and add the potatoes.
- 30 minutes before eating stir in the peas. IMPORTANT: Season with salt and pepper – I usually add 1/2 teaspoon each. Enjoy!
Omgosh! I just made the stew yesterday and already can’t wait for left overs today.I didn’t use the wine just the beef broth and this recipe is amazing. My husband also loved it.
Not really a comment more of a question. We don’t drink ever. But I am ok cooking with it because I know it adds great flavor and most of the alcohol cooks out, but the most I’ve done is boil brats in beer before grilling. So I’m newbie when it comes to cooking with wine and such. I don’t know what any of it taste like. Can anyone suggest a good red and white wine for cooking and can I get it at Walmart or do I have to go to the liquor store? That is not too exspensive, my husband passed away last year and I am disabled, so my budget is very tight, as you can imagine! Oh, and now that we know my 11 yo has Celiac Disease a good GF beer, please & thank you!
I usually use the small picnic-size bottles of wine from the brand Sutter House. They are affordable and the perfect portion size for recipes!
You can buy red cooking wine in the aisle where vinegars are located I. Any grocery store. It’s not expensive and lasts a while. )
Just a note about the beer- most gluten free beer is actually low gluten but not completely gluten free, so be very careful when you buy. Most breweries near me actually ask if you’re celiac or not and told me most gluten free beer isn’t celiac safe. I stick to red wines for my stew instead. Good luck!
My husband is celiac too. We find most wines are perfectly fine, but there is one point of possible gluten contamination we’ve come across over the years. Some wines made in oak barrels use gluten in the glue to make the barrels themselves. So I usually stay away from buying oak-y or woody wines just to be safe. Steel barrels etc. are all good. The ones we use for cooking all tend to be ok too.
Thank you for sharing these tips, Sharon!
We love all the fresh ingredients and rich flavor of this stew. And everyone can eat it since it’s GF.
Stew is good but definitely add the potatoes at the beginning when you first add everything to the crock pot otherwise they won’t be finished
Everyone loved it! Took some time but I’d say it was worth it❤️
Wonderful stew, just wonderful
My family loves this recipe!!! We gobble it up. Thank you!!
I’m so glad you like the recipe! 🙂
This stew is absolutely delicious. Full of flavor and worth the effort.
how many does this recipe serve?
Is there a way to make this into a tomato based stew. Bacon, mushrooms, tomatoes etc? I made this version but would like to try something different with it
can you substitute the wine for Guinness if making for st. pattys day?
I’ve never tried that myself so I’m not sure!
Is there anything I can substitute for the salt pork? Or omit it completely? I’m looking forward to trying this. So far I haven’t found any hing I haven’t enjoyed from your recipes. Thank you!
Terry
This has become a favorite staple of our family! Thanks! We just toss in bacon instead of salt pork and we don’t remove it as it just sort of melts.
I'll take a bowl of that any old day. ツ
This is a wonderful recipe. Reminds me of a delicious stew my mother used to make!
This is what I like to snuggle up on sofa whilst slurping LOL
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