If you are looking for the best gluten-free beef stew recipe, with rich, robust seasoning and perfectly thickened consistency, this easy, comforting meal is for you! Slow cooked tender beef chunks are braised in red wine and simmered until fall-apart tender in a dutch oven, or choose the slow cooker option. Not only does this recipe check all essential boxes, but includes a simple, yet flavorful gluten-free beef stew seasoning and thickeners.
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, it just needs to sear. Transfer the seared meat to a plate. Repeat with remaining meat, adding 1 tbsp oil for each batch.
Once the meat has been cooked, 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.
For a gluten-free slow cooker beef stew recipe, you will to start the recipe on the stove top and transfer to a crockpot to finish the cooking.
Brown the meat, cook onions, and add the tomato paste, seasonings, red wine, and broth as the recipe directs. Transfer the contents to a slow cooker.
Cook on LOW for 7½-8 hours or HIGH 3½-4 hours. Stir in the peas.
Crockpot beef stew may not thicken as desired. 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.
Cooking in an Instant Pot
Since electric pressure cookers have smaller capacities, I recommend halving the recipe ingredients to make instant pot beef stew.
Brown in two stages, using half the oil for first batch of beef and finishing with remaining oil and beef.
Saute the onions, but omit the flour. Add the liquids and seasonings and beef back to the pot.
Cook on HIGH PRESSURE for 35 minutes, with a 10 minute natural release.
Add the peas. Mix together 3 tablespoons cornstarch with 3 tablespoons water. Stir in and use SAUTE function until thickened.