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Gluten-Free Beef Stew

This gluten-free beef stew recipe is a family favorite of ours and is a great way to pass the long winter nights! There’s nothing like savory beef stew on a cold day to warm you from the inside out.

A ladle full of beef stew.

Why you’ll love this beef stew recipe

Tender beef, hearty vegetables and a rich flavor infused broth….What’s not to love??

Stew is a single meal in a bowl. Sure, you could add side dishes to the menu, but if you want to make this recipe and stop at that, you are golden!

It’s versatile! You can make this gluten free beef stew on the stove top, the Instant Pot, or the slow cooker.

Beef stew is a great way to use up chuck roast or rump roasts. We always have a bunch of roasts in our freezer.

It’s one of the many gluten-free recipes I have ready for you to devour!

Ingredients

Ingredients in gluten free beef stew on a countertop.
  • extra virgin olive oil
  • beef stew meat – you can buy pre-cut stew meat at the store, or cut a beef chuck roast or rump roast cut into bite size pieces.
  • carrots
  • yellow or golden potatoes – I like using these varieties of potatoes because the skins are thin enough that you don’t have to peel them. You could also use red potatoes.
  • celery
  • onion – I usually have yellow onions on hand but you could also use white onion or sweet onion.
  • garlic – you can save some time by using the pre-minced garlic in the produce aisle of the grocery store. It keeps in the fridge and is super handy!
  • fresh thyme – or use 1 teaspoon dried thyme.
  • beef broth – if you use store bought beef stock or broth, be sure it’s labeled as gluten free. You can also make your own homemade beef broth, or use beef bouillion cubes.
  • gluten free flour – to keep this recipe gluten free, use a 1:1 gluten free flour blend. Otherwise, you can use all-purpose flour.
  • tomato paste
  • salt and black
  • bay leaf – if you’ve ever wondered what a bay leaf is, they actually come from a laurel tree. They impart a subtle flavor of oregano and thyme when cooking. Be sure to remove these from your pot of stew before serving.

What cut of beef should I use?

Common names of beef cuts that are good for this recipe are chuck roast, top round roast, or rump roast. You may also see pre-cut beef at the grocery store labeled as stew meat.

To make Dutch Oven Beef Stew

Heat a Dutch oven and add oil. Sear the meat on both sides, then remove from the pan.

Seared stew meat in a pot.

Add additional Tablespoon of olive oil.

Add the onion, celery, carrots and garlic. Saute, stirring with a flat bottomed spoon for a few minutes until the veggies are tender.

Add in the tomato paste and thyme and stir to incorporate.

Cooked onion, celery, and carrots with tomato paste in a pot.

Add in the gluten free flour and stir. Be sure to scrape the bottom of the pan to get any of those tasty brown bits.

You’ll only need to stir for a minute to remove the raw taste of the flour.

Cooked vegetables with gluten-free flour in a Dutch oven.

Add in the beef broth again scraping the bottom of the pan with your spoon. All these little actions are important – they’re making layers of flavor!

Add in the bay leaves, beef, and potatoes. Stir to combine and bring to a simmer.

Beef stew meat in a pot with potatoes, vegetables, and beef broth.

Reduce the heat to low. Cover and simmer for 1-1⁄2 hours, stirring occasionally until vegetables are fork tender.

Once done, taste for salt and pepper and add in any seasoning.

To make homemade beef stew in the crock pot

It’s worth taking the time to sear the beef on the stovetop before adding the meat to the crock pot.

I also recommend following steps 1-3 in the recipe card before adding all the remaining ingredients to the slow cooker.

To make Instant Pot Gluten-Free Beef Stew

Set your Instant Pot the Saute function. Add oil and remaining steps as instructed in the recipe card for steps 1-4.

After adding the beef broth, place the lid on the Instant Pot and seal. Set to cook for 25 minutes, followed by a natural pressure release.

Variations

Add frozen peas or canned green beans (drained) at the end of cooking time.

Sub in a cup of red wine for one cup of the beef broth.

A spoonful of gluten-free beef stew.

FAQS

How can I store leftovers?

Leftovers will keep in the pot or tight container in the fridge for up to 3 days. You can also see how to freeze soup in mason jars for later.

Can I make this recipe ahead of time?

Yes, this is one of those recipes that tastes just as good reheated the next day.

If you’d like to prep ahead of time, cut and refrigerate the vegetables, which will save you a considerable amount of time.

How do you make beef stew meat tender?

Stew meat benefits from a longer cook time, as it breaks down the meat and tenderizes it. All three of the cooking methods in this recipe will give you tender, flavorful meat!

What are the best potatoes for beef stew?

I find that yellow, gold or red potatoes work best for beef stew.

Russet potatoes (think of baked potatoes) tend to get a little grainy and mushy cooking in a stew.

What to serve with beef stew

Hearty beef stew is a one-pot meal for me! It has your protein, comforting carbs and veggies! Of course, you could serve it up with gluten-free cornbread or some warm crusty bread. I have more side dishes for beef stew, too!

If you make this gluten free beef stew, leave a recipe rating or comment below. I’d love to hear from you!

made with love, Deanne
A bowl of beef stew with a spoon and cloth napkin.
Yield: 6 Servings

Gluten Free Beef Stew

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
This gluten-free beef stew recipe is a family favorite of ours and is a great way to pass the long winter nights! There's nothing like savory beef stew on a cold day to warm you from the inside out! 

Ingredients

  • 4 Tablespoons extra virgin olive oil, divided
  • 3 pounds beef stew meat in 1-2 inch pieces
  • 3 carrots cut into 1⁄2 inch pieces
  • 4 small golden potatoes cut into 1-2 inch pieces (about 2 cups)
  • 2 celery stalks, chopped
  • 1 large onion, roughly chopped
  • 5 garlic cloves, minced
  • 2 Tablespoons fresh thyme minced
  • 6 cups beef broth
  • 1⁄2 cup gluten free all purpose flour
  • 4 Tablespoons tomato paste
  • Salt and black pepper to taste
  • 2 bay leaves

Instructions

  1. Place a large Dutch oven on medium high heat. Add 3 Tablespoons of olive oil. Once the oil is hot, add the meat. Season it with salt and pepper and sear on one side for 3-4 minutes. When a crust has formed and the beef releases from the pan, turn the beef and season the other side. Remove seared beef chunks after both sides have been browned,
  2. Add an additional Tablespoon of olive oil.
  3. Add in chopped onion, celery, carrots, and garlic. Season with salt and pepper. Saute for 3-4 minutes until softened. Add in fresh thyme and tomato paste, stirring to combine. Add in flour and stir, scraping the bottom of the pan and cook for 1 minute.
  4. Add in the beef broth, scraping the bottom of the pan with your spoon. Add in the bay leaves, beef, and potatoes. Stir to combine and bring to a simmer.
  5. Reduce the heat to low. Cover and simmer for 1-1⁄2 hours, stirring occasionally until vegetables are fork tender. Once done, taste for salt and pepper and add in any seasoning. Remove bay leaves before serving

Notes

In place of pre-cut stew meat you can also use chuck roast, cut into pieces

If using bouillon cubes, be sure to check that they are gluten free.

Use pre-minced garlic for a recipe shortcut.

To make in the Instant Pot:

Set your Instant Pot the Saute function. Add oil and remaining steps as instructed in the recipe card for steps 1-4.

After adding the beef broth, place the lid on the Instant Pot and seal. Set to cook for 25 minutes, followed by a natural pressure release.

To make in the slow cooker:

I recommend following steps 1-3 in the recipe card before adding all the remaining ingredients to the slow cooker.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 687Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 225mgSodium: 1183mgCarbohydrates: 35gFiber: 4gSugar: 4gProtein: 81g

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About The Author: Even though on the go meals are now Deanne's specialty, she didn't take a direct path to get there! Go here to read her story,"How I Finally Came Home". You can see Deanne's "Table to Tailgate Cookbook and custom recipe cards here".

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