Description

This hearty Gluten-Free Beef Stew is slowly simmered to tender perfection, featuring succulent beef cubes, fresh vegetables, and a rich, flavorful broth thickened with gluten-free flour. Perfect for a comforting meal, this stew combines the earthiness of thyme and bay leaves with the sweetness of carrots and peas, enhanced by a splash of red wine and slow-cooked for maximum flavor.

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

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

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Instructions

Brown the Beef: Pat the stew meat dry with 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 heat as needed to avoid burning. Transfer browned beef to a slow cooker.
Repeat Browning: Add remaining 1 tablespoon olive oil to the Dutch oven. Brown the rest of the beef cubes following the same method. Transfer browned beef to the slow cooker.
Sauté Vegetables: If necessary, add 2 teaspoons olive oil to the empty Dutch oven. Add sliced onions and carrots; stir and cook, scraping bottom to release browned bits, until onions soften, about 3-4 minutes.
Add Flour and Aromatics: Sprinkle gluten-free flour over the vegetables and stir constantly to avoid dry spots, about 30 seconds. Add minced garlic and tomato paste, cooking while stirring until fragrant, approximately 30 seconds.
Deglaze and Simmer: Slowly pour in the red wine (or extra broth), scraping the pot bottom to incorporate browned bits. Bring to a simmer and cook until wine reduces and thickens slightly, about 2 minutes. Whisk in beef broth and mix well.
Transfer to Slow Cooker: Pour the mixture from the Dutch oven into the slow cooker with beef. Add bay leaves, thyme, and salt pork. Stir to combine all ingredients.
Slow Cook: Cover and cook on low for 4-6 hours or on high for 3-4 hours to allow flavors to meld and beef to tenderize.
Add Potatoes: About 2 hours before serving, remove salt pork from slow cooker. Stir in potato chunks and continue cooking until potatoes are tender.
Add Peas and Final Seasoning: Approximately 30 minutes before serving, add frozen peas. Season stew with salt and pepper to taste (start with 1/2 teaspoon each). Stir well and let heat through before serving hot.

Notes

You can substitute the red wine with an additional cup of gluten-free beef broth if you prefer a non-alcoholic option.
Peeling the potatoes is optional; leaving the skin on adds extra fiber and nutrients.
Using a Dutch oven for browning and sautéing helps develop richer flavors before slow cooking.
Adjust seasoning towards the end of cooking as slow cookers can mellow flavors over time.
Salt pork adds depth of flavor; if unavailable, you may substitute with a small amount of bacon or omit for a leaner stew.