Gluten- Free Slow Cooker Beef Stew
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This gluten-free beef stew is so good! I would even say it’s the best I’ve ever had, and I don’t give the title of “Best” out freely.
Back when I was gluten-free, I adapted this beef stew from the original recipe, which is awesome, and which you can see here.
But even if I’m not gluten-free anymore, this is still my go to beef stew recipe! It really is just that awesome.
It’s hard to take nice photos of beef stew! But just trust me on the fact that this tastes so much better than it looks.
It’s hearty and delicious, with chunks of meat and potatoes, and some veggies thrown in.
It does take a bit of prep work in the beginning, but then it cooks for hours and you get to have a delicious dinner right away!
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How to Make Gluten-Free Slow Cooker Beef Stew
What Ingredients Do You Need for this Beef Stew?
- 2 lbs Yukon gold potatoes cut into 1 1/2 inch pieces
- 4 sticks celery chopped into 1 1/2 inch pieces
- 1 yellow onion chopped, or 1- 10 oz. bag of frozen pearl onions
- 1 lb. baby carrots
- 3 lbs chuck roast trimmed and cut into 1 1/2 inch pieces
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 1 small can tomato paste
- 32 oz. beef broth
- 1 cup water or red wine! Or half water, half wine
- 2 tbsp red wine vinegar
- 1 tbsp coconut aminos or tamari
- 2 tbsp cornstarch plus 2 tbsp cold water
- 1 tbsp dried thyme
- 1 tsp dried parsley
A few tips… If you’re short on time (or just impatient, like me!) here are a few things you can do to save time.
You can replace the chopped onion with a 10 oz. bag of frozen pearl onions. They’re already peeled and ready to go, and a bit faster than chopping up a fresh onion. No need to defrost them or anything.
You can get pre-cubed stew meat if available! It will save you a little time from having to cut it yourself.
You can also get those bags of prewashed little potatoes, and just cut them in half or so to make about 1 1/2 inch pieces.
What Equipment Do You Need for this Beef Stew?
- chopping board
- knife
- slow cooker
- large skillet and stove top
- some sort of stirring tool…spatula, wooden spoon, etc.
And a few other tips…
If you have an Instant Pot (or similar cooker) with both the sauté and slow cooker functions, you can prepare the whole dish in there! Instead of browning the meat in a separate pan and then adding it into a regular slow-cooker…
This will save you a pan and dish-washing, plus a little bit of time! Some slow-cooker brands even have a sauté function built in now, just for that purpose.
Make sure you cut all your veggies first, and then the meat! Also, set out the rest of the ingredients before you start browning the meat, so they are ready to go and you don’t need to scramble for things.
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This is definitely one of my favorite slow cooker recipes! I love having a nice, comforting, hot bowl of this gluten-free beef stew at the end of the day.
Do you love using a slow cooker? What recipes do you usually make? Let me know in the comments!
xoxo
Gluten-Free Slow Cooker Beef Stew
Ingredients
- 2 lbs Yukon gold potatoes cut into 1 1/2 inch pieces
- 4 sticks celery chopped into 1 1/2 inch pieces
- 1 yellow onion chopped, or 1- 10 oz bag of frozen pearl onions
- 1 lb baby carrots
- 3 lbs chuck roast trimmed and cut into 1 1/2 inch pieces
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 1 small can tomato paste
- 32 oz beef broth
- 1 cup water or red wine! Or half water, half wine
- 2 tbsp red wine vinegar
- 1 tbsp coconut aminos or tamari
- 2 tbsp cornstarch plus 2 tbsp cold water
- 1 tbsp dried thyme
- 1 tsp dried parsley
Instructions
Cut all your veggies first!
- Cut potatoes into about 1 1/2 inch pieces (or halve or quarter them if small potatoes). Chop your celery and onion. Place the cut potatoes, baby carrots, and celery pieces into the bottom of your slow cooker. Set aside the onion for now.
- Cut the roast into 1 1/2 inch pieces, and salt and pepper all sides. Heat the olive oil in a large skillet, on medium high heat. Add the meat, half the amount (don't crowd the pan!) at a time, and brown each piece on all sides. Repeat with the remaining meat.
- When the meat is browned, transfer it to your slow cooker on top of the vegetables there. Return the skillet to the stove and melt the butter over medium-high heat. Add your chopped onions and minced garlic, and sauté until softened.
- Stir in the tomato paste, then add the beef broth, water (or red wine), red wine vinegar, and tamari (or coconut aminos). In a small bowl, combine cornstarch and water until smooth. Add the cornstarch mixture into the skillet, and mix. Let cook for another minute. Mix in the dried thyme and parsley.
- Pour the contents of the skillet over the meat and vegetables in your slow cooker. Cook on low for 7-8 hours. Serve and enjoy!
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hello, wow this LOOKS INCREDIBLE! I love the slow cooker, it’s probably one of the favourite ways to cook. I cook everything from stew to curry in it. I never really thought about making a gluten free stew, thanks and I’m pinning for later! Alicia
Thank you! Hope you enjoy. I love cooking in the slow cooker too!
Oh yum! I will have to try this out. I love beef stew. Especially when it starts to get cold outside!
It’s such a good recipe for cold days! Hope you love it!