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close up shot of beef stew being scooped with silver ladle

Meaningful Eats

Gluten-Free Beef Stew

This all-time favorite recipe for gluten-free beef stew is hearty and comforting. After a few hours of cooking, you'll have tender pieces of beef and soft vegetables enveloped in a rich savory sauce.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 servings


  • 4 lbs beef stew meat 1-2 inch cubes
  • 2 tablespoons olive oil
  • 1 large onion halved and cut from pole to pole into ⅛-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/stock
  • 2 bay leaves
  • 4 springs thyme or 1 ½ 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


  • 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.
  • Pour the vegetable stock 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 ½ teaspoon each. Enjoy!


Ingredient Notes:
  • Red wine: I like to use small picnic-size bottles of wine in recipes because they have the perfect amount. If you want to skip the wine you can use more beef stock in its place.
  • Salt pork: This might seem like an usual ingredient at first glance, but it gives the broth an extra layer of savory flavor. You can usually find salt pork by the bacon or ham in the meat section of the grocery store.
  • Beef Stock: Be sure to pick a brand that is gluten-free.
  • Gluten-Free Flour: Any kind of gluten-free flour will work here as it's just used to thicken the sauce.
Tip: Hold off on seasoning the stew until the just before serving. The stock, wine and salt pork have a good amount of salt so you don't want to add too much before cooking.
To Store: Store this stew in the fridge for 2-3 days after making it. The flavors will continue to develop and deepen and it will just get more delicious!
To Freeze: Refrigerate the stew before transferring it to a resealable bag for freezer storage. To reheat from the freezer defrost overnight or on the defrost mode of the microwave. Heat until hot through before serving.


Calories: 461kcal | Carbohydrates: 19g | Protein: 27g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 543mg | Potassium: 913mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5325IU | Vitamin C: 18.3mg | Calcium: 68mg | Iron: 5.4mg