This gluten-free beef stew provides all of the comfort food coziness without any gluten. Packed with vegetables and super savory, it's a crowd-pleaser!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
Beef stew is a classic year-round - always tasty, easy to customize, and packed with rich flavor. Dylan's grandmother showed me how she makes beef stew years ago while we were in Vermont, and it's become one of my favorite comfort foods. Since then, I've modified the recipe and added a few things here and there.
Beef stew can be made in the crockpot or the instant pot, or over the stovetop. I typically make it over the stovetop in a dutch oven. The choice is up to you and what works for your cooking style.
You'll need the following ingredients for beef stew:
Beef chuck - make sure you use beef chuck, such as top round or London broil. Don't buy anything labeled "stew meat" - this is usually just a bunch of leftover pieces or scraps the butcher has lying around.
Olive oil
Beef broth (make sure it's gluten-free)
Worcestershire sauce (make sure it's gluten-free)
Yellow Onion
Garlic
Carrots
Frozen Peas
Potatoes (Optional - see notes)
Spices & aromatics: bay leaves, salt, sugar, black pepper, paprika, allspice, rosemary, or thyme
Cornstarch or gluten-free flour, to thicken the sauce. I use cornstarch most often, but for thickening sauces, I prefer Cup4Cup or Bob's Red Mill 1:1.
The key with beef stew is to not rush it. Using beef chuck means that the meat will get really soft and fork-tender, but it will take time. Make sure you have a good 2 hours to devote to cooking beef stew if you are making it on the stovetop, and even more time if you are planning to make this in a crockpot.
Looking for more gluten-free soups and stews?
Try this gluten-free chicken noodle soup with a secret ingredient.
Enjoy lots of veggies in this no-meat vegetarian chili - made in the crockpot.
Get cozy with this hearty gluten and dairy free potato leek soup - so creamy!
Discover all 100+ gluten-free recipes on the blog right here.
Here's the full recipe for gluten-free beef stew!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Beef Stew Recipe
Gluten-Free Beef Stew
Cozy, hearty beef stew!
Ingredients
- 2 lbs beef chuck, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 clove garlic, peeled
- 2 cups gluten-free beef broth
- 1 teaspoon gluten-free Worcestershire sauce
- 1-2 bay leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon allspice
- 6 carrots, chopped
- 1 cup frozen peas
- ¼ cup water (see instructions)
- 2 tablespoons of cornstarch or gluten-free flour (see instructions)
- Optional: potatoes (see instructions)
- Mashed potatoes or rice, for serving (if desired)
Instructions
In a large pot or dutch oven, heat the olive oil. Add the beef and brown on all sides. Note: it does not need to be cooked through, just browned. Do this in batches, and remove browned pieces to a plate. Once all the meat has been browned, add all pieces back to the pot.
Add the sliced onion, garlic, beef broth, Worcestershire sauce, bay leaves, salt, sugar, rosemary, pepper, paprika, and allspice. Stir to combine. Cover the pot and simmer (don't boil!) for 1 ½ hours, stirring occasionally to keep from sticking.
After 1 ½ hours, the meat should be somewhat tender. Remove the bay leaves and garlic clove. Add the sliced carrots and cook for another 30 minutes, to allow them to soften. (If you like, at this point, you can add cubed potatoes too). After 30 minutes, check the carrots and beef with a fork for tenderness. They should be fork-tender. If not, cook for another 5-10 minutes and check again.
Finally, mix the water and cornstarch or gluten-free flour together with a fork in a small bowl. Add to the stew and mix until thickened. If it does not thicken to a consistency you like, repeat with another 1 tablespoon of cornstarch or gluten-free flour mixed with ¼ cup of water. Stir in the frozen peas, and it's done!
Serve over mashed potatoes or rice, if desired.
Notes
Storage
The beef stew should be stored in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop.
To make this recipe in the crockpot:
Brown the beef as stated in the recipe, then transfer to a crockpot and all remaining ingredients except the carrots, peas, and potatoes (if using). Cook on HIGH for 4-6 hours or on LOW for 8-10 hours. Add the carrots, and potatoes in the last 30 minutes of cooking on high, or the last hour if cooking on low. Thicken with cornstarch/flour as stated in the recipe above, and add frozen peas in the last few minutes of cooking.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 428Total Fat 13gSaturated Fat 4gTrans Fat 1gUnsaturated Fat 8gCholesterol 113mgSodium 696mgCarbohydrates 36gFiber 4gSugar 4gProtein 42g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like beef stew?
Does your family celebrate St. Patrick's Day?
Tell me in the comments below!
Pin It!
Carol Acheampong says
Lovely stew essential for a cold winters day
Jennifer Fitzpatrick says
I'm so glad you liked it, Carol!