Looking for a Gluten-free Beef Stew recipe that's easy and and delicious? This is a one-pot meal your whole family will love. Because this recipe uses pan drippings from the beef, red wine, broth, and concentrated tomato paste, it has a depth of flavor (also known as umami) most beef stew recipes don't have.
This is the perfect meal for a brisk fall or cold winter night. Serve with a glass of red wine and crusty (gluten-free) bread with butter.
If you're going to be gone all day, just make this in the morning and transfer to the crockpot to slow cook all day.
Gluten-free Beef Stew: How to Make It Step By Step
Start with the beef, sirloin or stew meat, cut up and dredged in gluten-free flour.
Heat up a Dutch oven very hot and then add a couple tablespoons of butter, bacon grease, or refined coconut oil.
Next add sirloin or stew beef, cut into cubes. Sear a few minutes on each side, until well-browned. Transfer the beef to a bowl and set aside.
Add a couple more tablespoons of fat and then add chopped onion.
After the onions are soft, stir in the chopped carrots and celery.
Add red wine to deglaze the pan and scrape up all the meaty bits. Stir in the tomato paste.
Finally, add the seared beef, the potatoes, bay leaves, and organic beef broth (you can substitute chicken broth).
Bring to a boil, then cover and let simmer for a couple hours — or you can transfer to a crockpot on low for several hours if you want to slow cook it.
My little sous chef, Ollie (age 2), gave it a thumbs up! He said, “Yum, yum, yummy!”
Gluten-free Beef Stew
- Prep Time: 20-30 minutes
- Cook Time: 1-2 hours
- Total Time: -52852170.1 minute
- Yield: 4–6 people 1x
- Category: Beef, Gluten-free, Soups and Stews
- Cuisine: Beef
- 1 medium onion ( )
- 5 medium carrots ( )
- 4 stalks celery
- 2 large baking potatoes ( )
- 1 pound beef, sirloin or stew meat , grass-fed ( )
- 1/4 cup gluten-free flour
- 4 tablespoons Butter (Or ghee, expeller pressed coconut oil, lard, or bacon grease)
- 1 cup Red wine (Not from California (unless it is organic))
- 2 tablespoons tomato paste
- 4 cups beef or chicken broth (homemade or organic)
- 2 Bay leaves
- Sea salt & freshly ground black pepper ((to taste))
- Chop the onion finely and set aside in a mixing bowl.
- Peel and chop the carrots into coins and chop the celery the same size and set aside in a mixing bowl (carrots and celery can be together; onions separate).
- Peel the potatoes and cut into large cubes. Set aside.
- Cut the beef into cubes, about one-inch in size.
- Add the gluten-free flour to a medium mixing bowl.
- Add the beef and dredge in the flour.
- Heat 2 teaspoons of the butter, ghee, bacon grease or expeller-pressed coconut oil in a Dutch oven or stockpot on medium high.
- When hot and sizzling, add the beef and sear on both sides.
- Turn the pieces with tongs until beef is browned on all sides, about 5 minutes.
- Transfer the beef to a mixing bowl or plate and set aside.
- Add 2 more tablespoons of fat and let it get hot and sizzling.
- Stir in the chopped onion and cook until the onions are soft and translucent, about 3-5 minutes.
- Add the chopped carrots and celery and cook for 3-5 more minutes.
- Add the wine and cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits, about 3-5 minutes.
- Add the beef, beef or chicken broth broth, potatoes and bay leaves. Bring to a boil, then reduce to a simmer.
- Cover and cook until the beef and potatoes are tender, about 1-2 hours. Or transfer to a crock pot and simmer on low for 6-8 hours or on high for 4-6 hours.
- Season with salt and pepper to taste and serve.
For a non-gluten-free recipe, can make this recipe with regular flour instead of gluten-free flour.
I say to use wine not from California (unless it is organic) because conventional grapes from California are sprayed with a lot of cryolite which is a fluoride-based pesticide.
The broth should also be made from organic chicken or beef bones — since the animals eat cryolite-sprayed feed and the fluoride is stored in their bones.
If you don't have red wine on hand, just use 1 cup of broth instead.