Flavorful Gluten-Free Beef Stew (Never Watery)

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.

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Author Melissa Erdelac

Ingredients

2½ - 3 pounds boneless beef chuck roast trimmed of excess fat and cut into 1½-inch cubes
1 ½ teaspoons salt divided
½ teaspoon ground pepper
2 - 3½ tablepoons olive oil
2 large onions chopped in 2-inch chunks
6 garlic cloves minced
3 tablespoons gluten free all purpose flour
3 tablespoons tomato paste
1 cup dry red wine
3 - 3½ cups gluten-free beef broth divided
1 teaspoon dried thyme or 1 tbsp. minced fresh
2 bay leaves
1 teaspoon brown sugar
1 ½ pounds Yukon gold potatoes cut into 1½-inch chunks
4-5 carrots peeled and cut into 1-inch slices
1 cup frozen peas

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.

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.
Cook on LOW for 7½-8 hours or HIGH 3½-4 hours. Stir in the peas.
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.

Nutrition