Gluten-Free Beef Stew

a bowl of beef stew with fresh thyme a spoon and a napkin

This Gluten Free Beef Stew is the best dump-and-go dinner! Cooked low and slow resulting in a hearty and DELICIOUS pot of classic beef stew.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 365kcal

Author Amee

Ingredients

¼ cup gluten-free all-purpose flour King Arthur brand recommended
1.5 teaspoon seasoned salt divided
2 lbs Chuck roast cut into cubes (you can ask your butcher to do this for you)
2 tablespoon olive oil divided
1 onion finely chopped
2 cloves garlic minced
½ cup good red wine Pinot Noir, Cab Sav, or Merlot works well here
2 tablespoon tomato paste
1 teaspoon Worcestershire sauce
4-5 large carrots peeled and sliced into 1-inch pieces
1.5 lbs Yukon gold potatoes cut into chunks *see notes for other potato options
1 stalk celery sliced into small pieces
32 oz beef stock make sure it's gluten-free
1 teaspoon black pepper
1 teaspoon sweet paprika
1-2 bay leaves If they are small, I use two leaves or one large leaf
1 sprig fresh thyme you can use 1 teaspoon dried thyme, but fresh is best
Additional salt to taste

Instructions

Whisk the flour with ½ teaspoon seasoned salt in a large bowl.
Toss the cubed beef with the flour mixture until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the dredged beef to the hot skillet and sear on each side until evenly browned (about 30-45 seconds per side). Work in batches until all the beef is seared and transfer the meat to the slow cooker. Add a little extra oil, or use olive oil cooking spray, if needed.
Add the remaining olive oil to the skillet and reduce the heat to medium.
Add the onions and garlic and cook for 2 more minutes, stirring often, until lightly golden. Pour the onions and garlic over the beef in the crockpot.
Whisk together: wine, tomato paste, and the Worcestershire sauce and pour on top of the onions and beef.
Add the remaining ingredients to the slow cooker and pour the stock over the top.
Cook on High for 4 hours, or 8 hours on Low. The meat should be fork tender when done.

Notes

I love Yukon golds in this recipe. Sweet potatoes aren’t traditional, but I also love them in beef stew. If you prefer regular potatoes, go with varieties that hold shape during the long cook time, like Yukon gold, fingerling, or red potatoes.

Ninja Foodi multi-cookers and newer slow cooker models have a “Sear/Saute” function. If yours has this function and you have a few extra minutes, I recommend using it to brown the beef and sauté the onion and garlic instead of using a separate skillet. Afterward, deglaze the pot with red wine, scraping up any browned bits. Then add the remaining ingredients, and you’re ready to slow cook.

Nutrition