If you’re tired of homemade stews that are watery or flavorless, then my rich, thick, and robust gluten-free beef stew recipe is the real deal. Tender beef chunks are braised in red wine until fall-apart tender, simmered low and slow with on-point seasoning. I’m also breaking down the best gluten-free thickeners for stew so yours turns out perfect, whether you’re making in a dutch oven or letting the slow cooker do its thing.

overhead shot of a bowl of beef stew with a blue napkin.
Enjoy homemade gluten-free stew with a recipe so good it will give Gramma a run for her money!

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Best Old Fashioned Gluten-Free Beef Stew – Perfectly Thickened!

When I created this recipe for homemade gluten-free stew, I knew it wouldn’t be as simple as swapping out all-purpose flour for gluten-free flour. I’ve been disappointed enough by flavorless stews with tough and chewy beef long enough. I knew exactly what I was aiming for.

First, there was the matter of seasoning. When testing beef stew recipes (with a little help from America’s Test Kitchen’s version), I realized a complex ingredient list doesn’t necessarily mean more flavor. Instead one simple add, red wine, was all it took. No need to go out and buy extra spices!

Also, a lot of stews miss the mark by instructing to “season by taste.” My 5-star stuffed pepper soup earns the street cred because seasoning amounts are clearly specified. Everyone ends up with the same perfect dish.

GF beef stew needs a boosted salt and pepper amount because the thickener, GF flour, is rather bland. The salt and pepper is layered on – first when the chuck roast cubes brown, then again with the broth, thyme, bay leaves, and hint of brown sugar to balance saltiness.

Similar to when making tender, creamy beef stroganoff in an Instant Pot it all starts with choosing the right cut of meat. Rather than using pre-cut beef stew meat, opt for beef chuck roast, which has ample marbling to break down and tenderize meat during a long simmer.

The last essential component for making beef stew gluten-free means choosing the right thickener. Optimally use an all-purpose gluten-free flour, rather than cornstarch. Why? It has a tendency to break, meaning it will thicken the stew for a bit, but become thin again upon reheating.

Gluten-free all purpose flour isn’t the only option for thickening stew, though. See the section below for GF flour alternatives for beef stew. Since it makes the ideal make-ahead or freezer meal, you’ll want to make sure it is just as thick and delicious as the day it was made.

I just made this and I have never left review until now…. I will make it again and again it was wonderful our tastebuds so enjoyed the flavors. Yummy!!!

—Kat

Ingredient Tid Bits

  • Beef – The recipe calls for 2½ – 3 pound boneless chuck roast and I don’t recommend substituting stew meat or another cut. For best results, buy a whole chuck roast and cut into 1 ½-inch cubes, trimming off excess fat and silver skin.
  • Veggies – A classic stew combination uses potatoes, onions, carrots, and frozen peas. For the potatoes, I recommend Yukon gold potatoes, which have a nice buttery flavor and break down slightly to thicken the soup. Sweet potatoes, celery, pearl onions, parsnips and mushrooms would also make great swaps or adds.
  • Red wine – Choose something drinkable, but it does not have to be expensive! Pinot noir, cabernet, or merlot would all work. If you prefer to make a beef stew without wine, substitute an equal amount of gluten-free beef broth.
  • Seasoning – Flavor comes from garlic, tomato paste, thyme, bay leaves, and a generous seasoning of salt and pepper. If desired, you may add fresh rosemary, a splash of balsamic vinegar, or gluten-free Worcestershire sauce.

Let’s Make This Together!

I prefer to make beef stew in a dutch oven because the beef can be seared with the same pan used for cooking in the oven. Also, oven beef stew cooks at a consistently low temperature. However, this recipe may also be made in a slow cooker, which I include in the recipe notes.

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Season and sear beef

Before you begin, toss the beef cubes with salt and pepper. Add the oil to a dutch oven with enough surface area so half of it fits in a single layer without overcrowding. This allows enough heat to circulate around each piece, giving a nice sear.

meat seared on both sides.
This is the kind of browning you are looking for. Cook undisturbed on one side to get a nice deep crust.

Set aside beef, move to onions and garlic

Transfer the seared meat to a plate then lower the heat to cook the onions and garlic until tender.

    cooked onions in a pot.
    It’s okay if the bottom of the pan builds up a crust. That will be worked into the stew when the liquid is added.

    Build up flavor

    Stir in the gluten-free flour and tomato paste to mix with the onions. Slowly add in the red wine, whisking constantly and scrapping up the browned bits at the bottom of the pot.

    the onions stirred together with tomato paste.
    Whisk in red wine until it makes a thick, smooth paste.

    Slow baked and perfectly tender meat + veggies

    Stir in the broth with the rest of the seasonings. Bring the stew to a boil, then cover and transfer to a 300℉ oven to cook for 1 hour. Stir in the veggies, more broth, and return to the oven 60-90 minutes more, or until the beef is very tender. Add the frozen peas and serve with crusty gluten-free sourdough for the best comfort food experience!

      thickened, cooked stew with raw veggies.
      Add broth, cover and bake for 1 hour, then add veggies and bake until everything is tender.
      close up of a pot of beef stew with a wooden spoon.
      We do a classic potato, carrot, onion, and pea veggie combo, but sweet potatoes, mushrooms, or pearl onions also work great.

      Gluten-Free Stew Thickeners Options

      I prefer to use gluten-free flour for thickening because it holds up with long simmer times, reheating, and freezing. Stir in after the meat has been browned, making a thick roux before the wine and broth are added. Here are some other options for thickening gluten-free stew.

      Arrowroot Powder – Neutral flavor, plus it freezes and reheats well. It will have to be added towards the end of cooking. For every cup of stew liquid, mix together 1 tablespoon arrowroot with 3 tablespoons water (also known as a slurry). After the meat and veggies are tender, stir the slurry into the simmering liquid.

      Cornstarch – Best used if consuming all the stew on the same day because it does not freeze or reheat well. The soup will “break,” meaning it will become thin again. Add in the same manner as arrowroot (above), except for the slurry combine 1 tbsp corn starch and water for every cup of stew liquid.

      Potato Flakes – Also known as instant mashed potatoes. Read ingredient labels to ensure a gluten-free brand. The flakes can be sprinkled in after the meat and veggies are tender, to desired thickness. They will absorb into the stew broth.

      Tapioca – Add 3 tablespoons small tapioca pearls with the liquid. They will dissolve and thicken the stew as it cooks. For tapioca starch, add in the same way as cornstarch, with 1 tbsp starch with 1 tbsp water for every cup of liquid. Unlike cornstarch, tapioca holds better when freezing and reheating.

      beef stew in a blue mottled bowl with fresh thyme.
      Choose between the baked dutch oven option or crockpot recipe.

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      overhead shot of a bowl of beef stew with a blue napkin.
      4.50 stars (6 ratings)

      Flavorful Gluten-Free Beef Stew (Never Watery)

      Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
      Yield: 8
      Prep Time: 30 minutes
      Cook Time: 3 hours
      Total Time: 3 hours 30 minutes
      If you tired of homemade stews that are watery or flavorless, than my rich, thick, and robust gluten-free beef stew recipe is the real deal. Tender beef chunks are braised in red wine until fall-apart tender, simmered low and slow with on-point seasoning. I'm also breaking down the best gluten-free thickeners for stew so yours turns out perfect, whether you're making in a dutch oven or letting the slow cooker do its thing.
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      Ingredients
       

      Instructions
       

      • Preheat the oven to 300℉. In a large bowl combine the cut beef with 1 teaspoon salt and ½ teaspoon pepper. Toss to combine.
        2½ – 3 pounds boneless beef chuck roast, 1 ½ teaspoons salt, ½ teaspoon ground pepper
      • Heat a large oven-safe dutch oven over medium-high heat. Add 1 tbsp oil. You will want to add enough beef so it fits in a single layer at the bottom of the pan without overcrowding. This allows enough heat to circulate around each piece, giving a nice sear.
        2 – 3½ tablepoons olive oil
      • Add a layer of beef to the bottom of the pan. Sear 2-3 minutes per side, or until well browned. The beef will not be cooked through, which is fine. Transfer the meat to a plate. Repeat with remaining beef, adding 1 tbsp oil for each batch.
      • Once the meat has been browned, lower the heat to medium and add ½ tbsp oil to the empty pot. Cook the onions about 3 minutes, or until tender. If the pot becomes too dry or the onions are overcooking, add a splash of water and continue cooking.
        2 large onions
      • Stir in the garlic, gluten-free flour, and tomato paste and mix combine with the onions. Slowly add the red wine, whisking constantly and scrapping up the browned bits at the bottom of the pot.
        6 garlic cloves, 3 tablespoons gluten free all purpose flour, 3 tablespoons tomato paste, 1 cup dry red wine
      • Once it's a thick, well whisked sauce, gradually stir in 2 cups beef broth, thyme, bay leaves, and brown sugar. Continue to scrape up any remaining browned bits. Add the beef, with juices, back to the pot. Increase the heat and bring to a boil. Cover and transfer the pot to the oven. Cook for 1 hour.
        3 – 3½ cups gluten-free beef broth, 1 teaspoon dried thyme, 2 bay leaves, 1 teaspoon brown sugar
      • Stir in the potatoes, carrots and 1 – 1½ cups of broth, depending on desired thickness of stew. Cover and return to the oven 1 – 1 hour 30 minutes more, or until the beef is very tender and the vegetables are fork-tender. Stir in remaining ½ tsp salt and frozen peas. Serve immediately.
        1 ½ pounds Yukon gold potatoes, 4-5 carrots, 1 cup frozen peas

      Notes

      Slow Cooker
      You will to start the recipe on the stove top and transfer to a crockpot to finish the cooking.
      1. Brown the meat in batches and transfer to a plate. In the same pan, cook the onions, and add the tomato paste, seasonings, red wine, and broth as the recipe directs. Transfer everything to a slow cooker.
      2. Cook on LOW for 7½-8 hours or HIGH 3½-4 hours. Stir in the peas.
      3. If additional thickening is needed, mix together 3 tablespoons cornstarch with 3 tablespoons water. Stir in and cook on HIGH for 30 minutes. It will also thicken more upon standing.
      Freezing and Reheating
      To store GF beef stew, make sure it has cooled before transferring to an airtight container. Refrigerate up to 3 days or freeze up to 3 months.
      The best way to reheat is on the stove, over medium-low heat. If you would like to microwave in a bowl, use 50% power setting, stirring every minute. After it has been warmed, finish at full power until hot.
      1.  
      Calories: 416kcal, Carbohydrates: 29g, Protein: 32g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 1018mg, Potassium: 1121mg, Fiber: 5g, Sugar: 6g, Vitamin A: 5689IU, Vitamin C: 25mg, Calcium: 74mg, Iron: 5mg
      Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!