Can I make this beef stew in an Instant Pot instead?

Absolutely! Use the sauté function to brown the meat and vegetables, then pressure cook on high for 35 minutes with a 10-minute natural release. Add the potatoes and cook for an additional 5 minutes on high pressure with a quick release. Stir in the peas after pressure cooking.

How do I know if my beef broth is truly gluten-free?

Always check the label for a certified gluten-free symbol. Some broths contain additives or flavorings that may contain hidden gluten. Brands like Pacific Foods, Kettle & Fire, and Bonafide Provisions offer certified gluten-free options.

Can I skip the red wine?

Yes! Simply substitute an equal amount of additional beef broth plus 1-2 tablespoons of balsamic vinegar to maintain depth of flavor. The vinegar provides the acidity that the wine would contribute.

My stew seems too thin. How can I thicken it?

If your stew needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the simmering stew during the last 30 minutes of cooking. Remember that the stew will also thicken slightly as it cools.

Gluten-Free Beef Stew Recipe

Name: Gluten-Free Beef Stew Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 4 lbs beef stew meat, cut into 1-2 inch cubes; 2 tablespoons olive oil, divided; 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; 2-3 tablespoons gluten-free flour; 1 tablespoon tomato paste; 1 cup red wine (or an additional cup of beef broth); 3 cups gluten-free low-sodium beef broth or stock; 2 bay leaves; 4 sprigs thyme or 1 1/2 teaspoons dried thyme; Salt and pepper to taste; 4 ounces salt pork, trimmed of excess fat

Description

This hearty gluten-free beef stew is packed with tender chunks of beef, root vegetables, and a robust, savory broth. The recipe uses gluten-free flour and beef broth for a rich flavor while maintaining a gluten-free profile. Perfect for a comforting family meal, the stew is slow cooked to develop deep flavors, making it ideal for those looking for a wholesome, gluten-free main course.

Ingredients

Units Scale

Beef and Vegetables

4 lbs beef stew meat, cut into 1-2 inch cubes
2 tablespoons olive oil, divided
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

Thickening & Flavor

2–3 tablespoons gluten-free flour
1 tablespoon tomato paste

Liquids

1 cup red wine (or an additional cup of beef broth)
3 cups gluten-free low-sodium beef broth or stock

Herbs & Seasoning

2 bay leaves
4 sprigs thyme or 1 1/2 teaspoons dried thyme
Salt and pepper to taste

Additional

4 ounces salt pork, trimmed of excess fat

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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 extra flavor, sear beef in batches to avoid overcrowding and ensure proper browning.
Peeling potatoes is optional but recommended for a creamier texture.
The wine enhances the stew’s depth, but can be replaced with extra broth for an alcohol-free version.
Adjust seasoning to taste—always season at the end as the stew’s flavors concentrate with cooking.
This stew is excellent when prepared a day ahead, as flavors improve overnight.

Nutrition

Serving Size: 1/8th of recipe
Calories: 420
Sugar: 6g
Sodium: 530mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 45g
Cholesterol: 115mg