BEST Gluten-Free Beef Stew (Slow-Cooker)

close up shot of beef stew being scooped with silver ladle

Meaningful Eats

BEST Gluten-Free Beef Stew (Slow-Cooker)

8 servings

This all-time favorite recipe for gluten-free beef stew is hearty and comforting!

I use a few tablespoons of gluten-free flour to thicken it. After a few hours of cooking, you’ll have tender pieces of beef and soft vegetables in a flavorful, savory sauce.

Course Dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 4

Total Time 4 30

Author Erin Collins

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!

Notes

Gluten-Free: Make sure the beef broth/stock you use is labeled gluten-free. To thicken the soup, you can use any gluten-free all-purpose flour you like.

Dairy-Free: This soup recipe is naturally dairy-free!

To Make-Ahead: While the stew starts out on the stove, I love transferring it to the slow cooker to cook low and slow the rest of the way. You can make it up to a few days in advance and refrigerate it too. The flavors will continue to deepen and just get more delicious!

To Store: Store the stew in an airtight container in the the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You can also microwave portions in 30-second intervals, stirring between each.

To Freeze: Let the stew cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat.

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