Description
A hearty and flavorful Gluten-Free Beef Stew made with tender beef cubes, fresh vegetables, and a rich, savory broth. Slow-cooked to perfection, this comforting stew is perfect for a cozy meal and is entirely gluten-free without compromising on taste.
Ingredients
Scale
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 & Broth
- 1 cup red wine (or an additional cup of beef broth)
- 3 cups gluten-free low-sodium beef broth or stock
Seasonings & Others
- 2 tablespoons olive oil, divided
- 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
Instructions
- Brown the Beef: Pat the stew meat dry using paper towels. 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 well browned on all sides, about 8 minutes. Adjust the heat as needed to prevent burning. Transfer browned beef to a slow cooker.
- Repeat Browning: Add the remaining 1 tablespoon olive oil to the Dutch oven and repeat the browning process with the rest of the beef. Once browned, transfer to the slow cooker as well.
- Sauté Vegetables: If needed, add 2 teaspoons 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 the onions have softened, about 3-4 minutes.
- Add Flour and Aromatics: Sprinkle the gluten-free flour over the vegetables and stir constantly until there are no dry flour spots left, about 30 seconds. Add the minced garlic and tomato paste and cook, stirring until fragrant, approximately 30 seconds more.
- Deglaze and Simmer: Slowly pour in the red wine (or additional broth), scraping the bottom of the pot to incorporate any leftover browned bits. Bring to a simmer and cook until the wine reduces and thickens slightly, about 2 minutes. Then, whisk in the beef broth or stock and mix well.
- Transfer to Slow Cooker: Pour the mixture from the Dutch oven into the slow cooker with the beef. Add the bay leaves, thyme, and salt pork. Stir to combine all the ingredients.
- Slow Cook: Cover and cook the stew on low for 4-6 hours or on high for 3-4 hours, allowing the flavors to meld and the beef to become tender.
- Add Potatoes: About 2 hours before serving, remove the salt pork from the slow cooker and stir in the potato chunks. Continue cooking until the potatoes are tender.
- Add Peas and Final Seasoning: Approximately 30 minutes before serving, add the frozen peas. Season the stew to taste with salt and pepper (suggested starting point: 1/2 teaspoon each). Give it a final stir and let everything heat through before serving hot.
Notes
- Use gluten-free flour to keep the stew gluten-free.
- Peeling the potatoes is optional depending on your preference.
- Substitute red wine with additional beef broth if preferred or to avoid alcohol.
- Be sure to brown the beef in batches to achieve a good sear and prevent steaming.
- Adjust salt and pepper towards the end of cooking to suit taste.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
