Slow Cooked Gluten Free Beef Stew

Here is my favorite gluten free beef stew recipe, with tender chunks of beef, hearty vegetables, and a rich, flavorful broth that simmers slowly until everything is perfectly cooked.

This beef stew is one of those comforting meals that makes the whole house smell amazing while it’s cooking. I love making a big pot on Sunday so we have easy dinners ready for busy weeknights. Plus, it tastes even better the next day!

What Kind of Beef Should I Use?

For beef stew, you’ll want to look for tougher cuts of meat that have good marbling and connective tissue – these actually become the most tender after slow cooking. Chuck roast is probably the most popular choice and what you’ll often find pre-cut as “stew meat” at the grocery store, but other great options include bottom round or beef shank. If you’re buying a whole roast and cutting it yourself, aim for 1-2 inch cubes like the recipe calls for, and don’t worry about trimming away every bit of fat since that adds flavor as it cooks down. Just avoid lean cuts like sirloin or tenderloin here, as they’ll actually turn out dry and tough in a long-cooking stew.

Options for Substitutions

This gluten-free stew is pretty adaptable, so here are some swaps you can make:

• Gluten-free flour: Any gluten-free flour blend works here – rice flour, cornstarch, or even arrowroot powder. If using cornstarch or arrowroot, you might need slightly less since they thicken more than regular flour.
• Red wine: If you’d rather skip the wine, just use an extra cup of beef broth and add a splash of balsamic vinegar (about 1 tablespoon) for that tangy depth.
• Salt pork: This adds a nice smoky richness, but if you can’t find it, try thick-cut bacon instead. You’ll want about 4-5 strips, chopped. Just cook them first and use the rendered fat in place of some olive oil.
• Beef stew meat: Chuck roast is ideal here – it gets really tender with slow cooking. You can also use short ribs (just remove the bones after cooking) or even lamb stew meat for a different flavor.
• Yukon gold potatoes: Red potatoes work great too. Russets are fine but tend to fall apart more easily, so cut them into slightly larger chunks if that’s what you have.
• Fresh thyme: Dried thyme is totally fine as noted in the recipe. You can also use rosemary if that’s what you have – just use a bit less since it’s stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stew is skipping the browning step or overcrowding the pan, which steams the meat instead of creating that rich, caramelized crust that adds depth to your stew – work in batches if needed and make sure each piece has space to sear properly.

Another common error is adding the potatoes too early, which causes them to break down and turn mushy, so wait until the last 30-40 minutes of cooking to add them in.

Don’t forget to use a gluten-free flour blend that’s designed for cooking rather than just baking flour, as some blends don’t thicken sauces well, and if your stew seems too thin at the end, mix a tablespoon of gluten-free flour with cold water to make a slurry before stirring it in.

Finally, add those frozen peas in the last 5 minutes of cooking so they stay bright and tender rather than turning gray and overcooked.

What to Serve With Beef Stew?

A warm, hearty beef stew practically begs for some crusty bread on the side – I love using a good gluten-free baguette or sourdough for soaking up all that rich gravy. If you want to make it even more filling, serve it over mashed potatoes or creamy polenta, which adds another layer of comfort to the meal. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the stew, or you could go with roasted green beans or glazed carrots if you want to keep things on the cozy side. Some people also like to top their bowl with a dollop of sour cream and fresh parsley for extra flavor.

Storage Instructions

Store: This beef stew actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or enjoying as leftovers throughout the week.

Freeze: Beef stew is one of those meals that freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze it in individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop method keeps the texture of the vegetables and meat better. Add a splash of broth if it seems too thick after reheating.

Preparation Time	15-20 minutes
Cooking Time	180-360 minutes
Total Time	195-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 340-365 g
• Fat: 145-165 g
• Carbohydrates: 175-195 g

Ingredients

For the stew:

• 1 tbsp tomato paste
• 1 large onion (finely chopped, about 1-inch pieces)
• 4 sprigs fresh thyme
• 3 tbsp gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
• 4 medium carrots (cut into 1-inch chunks)
• 2 tbsp olive oil
• 2 bay leaves
• 4 oz salt pork
• 3 cups low-sodium beef broth
• 4 lb beef stew meat (I use chuck roast, cut into 2-inch cubes)
• 2 garlic cloves (freshly minced for best flavor)
• 1 cup red wine

To add later:

• 1 lb yukon gold potatoes (peeled and uniformly cubed)
• 1 cup frozen peas

For seasoning:

• 1/2 tsp black pepper (freshly ground for maximum aroma)
• 1/2 tsp salt

Step 1: Brown the Beef

• 4 lb beef stew meat (cut into 2-inch cubes)
• 2 tbsp olive oil

Pat the beef stew meat dry with paper towels.

Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering.

Add half of the beef and brown well on all sides for about 8 minutes.

Adjust the heat if the oil smokes or the fond begins to burn.

Transfer browned beef to the slow cooker.

Repeat the process with the remaining beef and 1 more tablespoon olive oil, then add it to the slow cooker.

Step 2: Sauté the Vegetables and Aromatics

• 1 large onion (chopped)
• 4 medium carrots (cut into chunks)
• 3 tbsp gluten-free flour (I use Bob’s Red Mill)
• 2 garlic cloves (minced)
• 1 tbsp tomato paste
• Olive oil as needed (from Step 1)

Add a little more olive oil to the now-empty Dutch oven if necessary.

Add the chopped onion and carrot chunks.

Cook while scraping the bottom to loosen any browned bits until the onion is softened, about 3-4 minutes.

Sprinkle in the gluten-free flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.

Add the minced garlic and tomato paste and cook for another 30 seconds until fragrant.

Step 3: Deglaze and Make the Sauce

• 1 cup red wine
• 3 cups gluten-free low-sodium beef broth

Slowly pour in the red wine, scraping the bottom of the pan to lift any browned bits.

Increase the heat to high and simmer until the wine is slightly reduced and thickened, about 2 minutes.

Whisk in the gluten-free beef broth, mixing until well combined.

Step 4: Slow Cook with Seasonings

• Sauce and browned beef (from Steps 1 and 3)
• 2 bay leaves
• 4 sprigs thyme (fresh preferred)
• 4 oz salt pork

Pour the rich sauce from the Dutch oven into the slow cooker over the browned beef.

Stir in the bay leaves, thyme sprigs, and salt pork.

Cover and cook on low for 4-6 hours (or high for 3-4 hours).

I like to let it cook low and slow for the best flavor!

Step 5: Add the Potatoes

• 1 lb yukon gold potatoes (cubed)

Two hours before the stew is ready, remove the salt pork from the slow cooker and add the cubed Yukon gold potatoes.

Continue cooking.

Adding the potatoes at this stage ensures they get tender but don’t fall apart.

Step 6: Finish with Peas and Season

• 1 cup frozen peas
• 1/2 tsp salt
• 1/2 tsp black pepper (freshly ground)

Thirty minutes before serving, stir in the frozen peas.

Season with salt and freshly ground black pepper to taste.

I usually add 1/2 teaspoon each for a balanced flavor.