Description

This hearty Gluten-Free Beef Stew is a comforting, slow-cooked meal perfect for chilly days. Tender beef cubes are browned and slowly simmered with fresh vegetables, aromatic herbs, and a rich broth, made thick and flavorful with gluten-free flour. This stew is packed with Yukon Gold potatoes, carrots, peas, and a hint of red wine, delivering a satisfying and naturally gluten-free classic comfort dish.

Ingredients

Scale

Beef and Meat

4 lbs beef stew meat, cut into 1-2 inch cubes
4 ounces salt pork, trimmed of excess fat

Vegetables

1 large onion, halved and cut into 1/8-inch-thick slices (about 2 cups)
4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
2 cloves garlic, minced
1 pound Yukon Gold potatoes, cut into 1 inch chunks (peeled, optional)
1 cup frozen peas

Liquids and Broth

1 cup red wine (or an additional cup of beef broth)
3 cups gluten-free low-sodium beef broth or stock

Oils and Fats

2 tablespoons olive oil, divided

Thickening and Flavorings

2-3 tablespoons gluten-free flour
1 tablespoon tomato paste
2 bay leaves
4 sprigs thyme or 1 1/2 teaspoons dried thyme
Salt and pepper to taste

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Instructions

Brown the Beef: Pat the stew meat dry using paper towels to ensure a good sear. Heat 1 tablespoon of olive oil in a Dutch oven over high heat until shimmering. Add half of the beef cubes and cook, turning occasionally, until they are well browned on all sides, about 8 minutes. Adjust heat as needed to avoid burning. Transfer browned beef to a slow cooker.
Repeat Browning: Add the remaining 1 tablespoon of olive oil to the Dutch oven. Brown the rest of the beef cubes following the same method. Transfer the browned beef to the slow cooker.
Sauté Vegetables: If needed, add 2 teaspoons of olive oil to the now-empty Dutch oven. Add the sliced onions and carrots. Stir and cook, scraping the bottom to loosen any browned bits, until onions soften, about 3-4 minutes.
Add Flour and Aromatics: Sprinkle the gluten-free flour over the sautéed vegetables and stir constantly to avoid dry spots, about 30 seconds. Add minced garlic and tomato paste, cooking while stirring until fragrant, about 30 seconds more.
Deglaze and Simmer: Slowly pour in the red wine or additional beef broth, scraping the bottom of the pot to incorporate browned bits. Bring to a simmer and cook until the liquid slightly reduces and thickens, about 2 minutes. Whisk in the gluten-free beef broth and mix well.
Transfer to Slow Cooker: Pour this flavorful mixture into the slow cooker with the beef. Add bay leaves, thyme, and salt pork. Stir gently to combine all ingredients.
Slow Cook: Cover and cook the stew on low for 4-6 hours or on high for 3-4 hours, allowing flavors to meld and beef to tenderize thoroughly.
Add Potatoes: About 2 hours before serving, remove the salt pork from the slow cooker to avoid overcooking. Stir in the potato chunks and continue cooking until the potatoes are tender.
Add Peas and Final Seasoning: Approximately 30 minutes before serving, add frozen peas. Season the stew with salt and pepper to taste, starting with about 1/2 teaspoon each. Stir well and let everything heat through before serving hot.

Notes

For a richer flavor, use fresh thyme sprigs, but dried thyme works well too.
If you prefer, peel Yukon Gold potatoes or leave the skins on for extra texture.
Red wine enhances depth, but substitute with beef broth if alcoholic content is a concern.
Removing salt pork before adding potatoes prevents them from becoming overly greasy.
The stew thickens naturally from flour and reduction but can be adjusted with extra broth if too thick.
This recipe can be adapted for stove-top cooking but slow cooking yields the best tenderness and flavor melding.