Description

This hearty Gluten-Free Beef Stew combines tender cubes of seared beef with a medley of vegetables simmered slowly in a rich, flavorful broth. Perfect for a comforting meal, it uses gluten-free flour and low-sodium beef broth to cater to dietary needs without compromising on classic stew flavors. The slow cooking process melds all ingredients into a satisfying dish ideal for family dinners or gatherings.

Ingredients

Scale

Meat and Fats

4 lbs beef stew meat, cut into 1-2 inch cubes
4 ounces salt pork, trimmed of excess fat
2 tablespoons olive oil, divided plus 2 teaspoons more if needed

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

Thickening and Flavoring

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. 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

For a richer flavor, use red wine instead of additional beef broth.
The salt pork adds depth but can be omitted or substituted with bacon for a different flavor.
Peeling potatoes is optional based on your preference for texture.
Be sure to use gluten-free flour and broth to keep the stew suitable for gluten-free diets.
Adjust salt and pepper seasoning toward the end of cooking to avoid over-seasoning.