Gluten Free Beef Stew
A rich and hearty gluten-free beef stew made with tender beef, carrots, potatoes, and a savory gluten-free broth. Perfect for cozy dinners.
Equipment
- Slow cooker
- large skillet or pan
- wooden spoon
- measuring cups
- knife and cutting board
Ingredients
- 4 lbs beef stew meat (chuck or shoulder)
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 4 medium carrots, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 2–3 tbsp gluten-free flour blend
- 1 cup red wine or extra beef broth
- 3 cups gluten-free beef broth
- 2 bay leaves
- 4 sprigs thyme or 1½ tsp dried
- 4 oz salt pork, trimmed
- 1 lb Yukon gold potatoes, chopped
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Pat beef dry and brown in batches in hot oil.
- Remove beef and add onions and carrots; cook until soft.
- Add tomato paste, garlic, and gluten-free flour; stir until fragrant.
- Pour in wine and broth to deglaze; scrape up fond.
- Transfer all to slow cooker with herbs and salt pork.
- Cook on low for 4–6 hours or high for 3–4 hours.
- Add potatoes two hours before serving.
- Stir in peas 30 minutes before serving; season to taste.
Notes
For a richer flavor, brown beef in small batches.
You can skip the wine and use beef broth instead.
Stew keeps well in the fridge for up to 3 days or freeze for 3 months.
Nutrition
Calories: 390kcalCarbohydrates: 22gProtein: 32gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 520mgPotassium: 720mgFiber: 4gSugar: 5gVitamin A: 3700IUVitamin C: 8mgCalcium: 45mgIron: 4mg