Gluten-Free Beef Stew Recipe (Slow Cooker Option!) (2024)

This Gluten-Free Beef Stew recipe is cozy, hearty, and delicious. Make it on the stovetop, in the oven, or in the slow cooker. You’ll love it either way!

When the weather is cold, is there anything like a cozy, savory beef stew? Yum! This gluten-free beef stew is cozy comfort in a bowl in every way.

What I love about it is there are NO boring bites. Every single bite of this healthy beef stew is full of tender beef, flavorful veggies, and a gorgeous thick broth that’s bursting with flavor. It’s amazing on a cold day or when you’re looking for some healthy comfort food.

And–even better–you can make it on the stove top, in the oven, or in a slow cooker. We love it all of the ways!

Let’s make a bowl, yes? Here’s what you need to make our gluten-free beef stew recipe…

Here’s What You need To Make This healthy beef Stew:

• Stew Beef. You can buy pre-diced stew beef (sometimes labeled “beef for stewing”), or buy a chuck roast and cut it into 1-inch pieces.
• Salt & Pepper. Plenty to season the beef, and some to season the stew.
• Oil, For Browning The Beef. You don’t need much, but adding a bit of oil to the pan helps the beef brown better.
• Carrots, Onion & Celery. This trio of veggies (called mirepoix) adds a hearty, savory base of flavor to beef stew. I tend to dice/slice the onion and celery more finely so they melt into the stew, while I leave the carrots in slightly thicker slices for a heartier look and feel.
• Yukon Gold Potatoes. My favorite potatoes for stew! No need to peel them first–just dice into even-sized pieces and you’re good to go.
• Crushed Tomatoes. Using crushed or pureed tomatoes rather than diced tomatoes gives the stew a thicker, heartier texture to my taste. Muir glen is my go-to brand.
• Garlic. For another layer of savory flavor.
• Fresh & Dried Herbs. I love using fresh rosemary and dry bay leaves to season gluten-free beef stew. You’ll get such great flavor from this combo!
• Beef Broth. The better the broth you use, the better your stew will taste. My favorite is Bonafide Provisions beef bone broth. It’s pricey, so I stock up when it’s on sale, and I just love it.
• Cornstarch Or Arrowroot. After the stew is done simmering, you’ll stir in a cornstarch slurry (cornstarch mixed with a bit of water) to thicken the stew even more. It really improves the texture! If you prefer, you can use equal parts arrowroot instead of the cornstarch, or skip it all together if you prefer your stew a bit thinner.
• Frozen Peas. Last, but not least, you’ll stir in a few handfuls of frozen peas. They only need 1-2 minutes to heat through, so you’ll add them right at the end. That pretty pop of green adds so much to the look of the stew!

More Flavor Boosters To Add. I almost always make this recipe 100% as written, but you can play around with it a bit if you’re looking for a change of pace. Try adding fresh thyme along with the rosemary, or add a splash of gluten-free Worcestershire sauce (like Lea & Perrins).

How To Make Gluten-Free Beef Stew, Step By Step:

1. First, Brown The Beef. Heat the oil in a large Dutch oven or large pot over medium-high heat. Working in batches, add beef cubes to the pan, leaving space between them so they brown better. Season with a little of the salt and pepper and cook the beef cubes 3-4 minutes per side to brown a bit (the center will still be pink), and remove to a clean plate. Repeat until all the beef is cooked and set aside.
2. Cook The Veggies. Then, add onion, carrots, celery, and potatoes to the pot with the rest of the salt and pepper and stir, scraping up all those lovely browned bits on the bottom of the pan as you go. Cook the vegetables 4-5 minutes to start softening.
3. Add The Flavorings. Next, add crushed tomatoes, balsamic vinegar, and garlic to the pot. Stir to combine with the softened vegetables mixture.
4. Return The Beef & Add Broth. Add the browned beef back into the pot along with any juices on the plate, and pour in the broth. Stir to combine well.
5. Add Herbs & Simmer. Tuck in the rosemary sprigs and bay leaves and bring the pot to a simmer over medium heat. Simmer on medium-low heat for about 90 minutes, stirring occasionally, and adding a splash of water if the stew is evaporating too quickly.
6. Thicken The Stew. When the beef is very tender, thicken the stew with a cornstarch slurry. In a small bowl, combine cornstarch and 1/2 cup water. Whisk until totally smooth, then stir into the simmering soup. Cook 2-3 minutes, or until the stew has thickened.
7. Stir In The Peas. Turn off the heat and stir in the frozen peas. Let them heat through (this will take no more than 1-2 minutes), then ladle the beef stew into bowls and serve warm. Store leftover beef stew in an airtight container in the refrigerator 3-4 days, or in the freezer up to 2 months.

Pro tip: Make it a meal with a light green salad and maybe some gluten-free Irish soda bread!

FAQ + Tips And Tricks For The Best Gluten-Free Beef Stew:

What Cut Of Meat Is Stew Beef? Typically, stew beef/beef stew meat is diced or cut up chuck roast or round roast. These lean cuts of beef tend to be more tough if cooked quickly, so low and slow cooking (like simmering on the stove or slow-cooking in a crock pot) helps break them down to the soft, tender, melt-in-your mouth texture that’s so delicious in beef stew. If you can’t find pre-cut stew beef, just buy a beef chuck roast and cut it into 1-inch pieces at home.

How Can I Thicken My Beef Stew Without Flour? In a gluten-free beef stew recipe, I recommend using cornstarch or arrowroot. They give a smoother texture than gluten-free flour, which can sometimes trend gritty.

Can I Make This In A Slow Cooker? YES! And it’s lovely. I’ve got directions in the notes section of the recipe card, but you’ll cook it in a slow cooker on HIGH 3-4 hours or LOW 5-6 hours. Since the liquid won’t evaporate as much in slow cooking, you may prefer to reduce the water in the cornstarch slurry to 1/4 cup.

Can I Make This In The Oven? Yes, you can make this as gluten-free dutch oven beef stew and it’s fabulous. Preheat the oven to 325 degrees F. and follow the directions to assemble the stew. Rather than simmering it, pop the pot in the oven for 3-4 hours, or until the beef is tender. (You can cover it until the last 30 minutes or so to prevent too much evaporation, or just add more water/broth as needed.)

Leave a star rating below when you make a batch of this healthy beef stew! Don’t forget to tag us @onelovelylife1 on Instagram–we love to see your photos!

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