This Gluten Free Beef Stew recipe is thick, full of potatoes and carrots and made on the stove top. Perfect old fashioned comfort food!
This recipe for Beef Stew was first published a few years ago and has received lots of positive reviews and feedback so I figured with colder weather fast approaching it was high time for a facelift.
I tend to have mixed feelings about winter and colder weather in general - Some years I love it and others I can't wait for it to end. One constant that remains among all of my cold-weather mood swings are all the warming soups and stews that come with it.
This gluten free beef stew is literally one of my husband's favorite dishes. He informed me that he has dreamt about about it on more than one occasion and he stands looking over my shoulder every time I make it. He kind of turns into the kid on his way to the amusement park - 'Is it done yet? Is it done yet?'
I really can't blame him, though. There's nothing quite like a pot of slowly simmered meat and chunky vegetables in a rich and comforting sauce.
- How To Make Beef Stew From Scratch
- Which Potatoes are Best For Stew?
- What Is The Best Meat For Beef Stew?
- Do I Have To Brown The Meat First?
- How To Make Tender Beef Stew
- How To Season Beef Stew
- What Kind Of Red Wine Should I Use?
- How To Thicken Stove Top Beef Stew
- What To Serve With Old Fashioned Beef Stew
- How Long Does Beef Stew Last In The Fridge?
- Can I Freeze Beef Stew?
- Gluten Free Beef Stew (Stove Top Recipe)
How To Make Beef Stew From Scratch
Hearty beef stew is definitely a down to earth classic but there are steps you can take to elevate it. This will allow you to develop layers of flavor and help to provide a deep, rich broth that's so essential to a dish like this one.
As with any soup or stew, the first step is to gather your ingredients along with a knife and a cutting board.
Garlic and onions are at the base of this stew and help to provide it with a great savory foundation.
Which Potatoes are Best For Stew?
Red potatoes fall into the category of 'waxy potatoes' and are among the best varieties for dishes like soups and stews. They are less starchy than Russet potatoes and tend to hold their shape and do not become mushy as they cook.
Other waxy potatoes include Yukon gold or fingerling potatoes.
It is not necessary to peel the potatoes before adding them to this stew but thoroughly scrubbing them to remove any dirt is always recommended.
Ingredients For Gluten Free Beef Stew:
- 6 cloves Garlic
- 1 large Onion
- 3 Tbsp. Olive Oil (split)
- ½ cup Gluten Free Flour Blend (or regular AP flour if not GF)
- 1 - 1.5 lbs. Beef Chuck Roast
- 4-5 large Carrots (equals 3 heaping cups sliced carrots)
- 4-5 Red Potatoes (equals 3 heaping cups diced potatoes
- ½ cup Red Wine
- 4 cups Gluten Free Beef Broth (or regular beef broth if not GF)
- 3 Tbsp. Tomato Paste
- 2 tsp. Italian Seasoning
- ½ tsp. Kosher Salt and Pepper (split)
What Is The Best Meat For Beef Stew?
Now for the meat. Stews are great because you don't need a huge, expensive chunk of beef. In fact, cheaper cuts of beef like chuck or bottom round are recommended.
They are tougher cuts of meat that are full of connective tissue and this is exactly what you want. That connective tissue will soften as it cooks and result in a rich and flavorful broth.
My favorite cut for beef stew is good old chuck roast. You don't need a huge steak - 1 - 1.5 lbs. or so will do.
Do I Have To Brown The Meat First?
Start off by cutting the steak into cubes. I recommend using a separate cutting board when cutting the meat so as not to cross-contaminate with the vegetables.
The chunks of beef should be bite-size and relatively uniform so that they cook evenly.
Once the meat is cubed it's time to dredge it in flour - To 'dredge' something simply means to coat it in flour. Pour ½ cup of flour or so over the meat and toss until completely coated.
A Note About The Flour:
This recipe is gluten free and uses a gluten free flour blend like Bob's Red Mill 1 to 1 flour. If gluten is not an issue for you simply substitute the same amount of All-Purpose Flour.
The meat is then seared in oil in a cast iron Dutch oven or heavy-bottomed soup pan on the stove top. It's important to sear the meat because it helps to caramelize the surface and provides that great 'meaty' flavor that we all know and love with dishes like this hearty beef stew.
How To Make Tender Beef Stew
- Start by mincing 6 cloves of garlic and 1 large onion.
- Slice 4-5 large carrots (equals 3 heaping cups) and cube 4-6 red potatoes (equals 3 heaping cups).
- Heat a cast iron Dutch oven or a heavy-bottomed soup pan to medium-high and add 1 Tbsp. of olive oil. Make sure the oil is fully heated (the meat should sizzle once added to the pan).
- I find it works best to sear the meat in batches - You will not overcrowd the pan this way and each piece will get an even sear. Add half of the dredged meat to the pan and cook for 2-3 minutes on each side. Add ¼ tsp. of kosher salt and pepper to each batch of meat as it cooks.
- Once each side is evenly seared, remove the meat and set aside. The whole process is repeated at this point. Heat another Tbsp. of oil, add the meat and sear for 2-3 minutes on each side with more salt and pepper and then remove and set aside.
How To Season Beef Stew
- Once all the meat is removed add 1 Tbsp. of olive oil.
- Add the garlic and onions to the pan and saute on medium-high for 4-5 minutes. Make sure to scrape up all the brown bits that were left on the bottom of the pan by the meat and mix them in with the garlic and onions. You want all those brown bits. Brown bits = lots of flavor!
- Add ½ cup red wine to the garlic and onions. Saute this mixture for 4-5 minutes or until the wine reduces. Yes, it looks a little funky, but I promise you those funky-looking bits are packed full of flavor.
- Add the sliced carrots to the pan and saute the carrots for 5 minutes, stirring frequently.
What Kind Of Red Wine Should I Use?
You can use any type of red wine you like but a dry robust wine like Pinot Noir, Merlot, Cabernet, or a Red Blend work great.
It is generally advised when cooking with wine to use a varietal that you enjoy drinking.
- Once the carrots have sauteed for 5-6 minutes add 3 cups of GF beef broth and all of the seared meat to the pan.
- Bring the stew to a boil and then reduce to a low boil.
- Cover and cook for 20 minutes on a low boil. After 20 minutes, add 1 more cup of beef broth and all of the chopped potatoes.
- Cover and cook for another 20 minutes on a low boil.
After 45 minutes or so cooking covered on a low-medium boil the carrots and potatoes should be softened and easily pierced with a knife or fork but not mushy.
How To Thicken Stove Top Beef Stew
The beef stew is basically finished at this point but these last few steps will help to thicken the stew and to provide an unbeatable flavor.
- Remove the cover from the pot and add 3 Tbsp. of tomato paste. Stir the tomato paste into the stew until it is completely incorporated and the stew has reached your desired consistency. The tomato paste works to thicken the stew up and helps to deepen the flavor.
- Add 2 tsp. of Italian seasoning or 1 tsp. of dried oregano and 1 tsp. of dried thyme (whichever you have on hand). Stir the herbs until incorporated.
- Cover and simmer for another 2 minutes or so.
The meat should have softened by this point and the vegetables should be tender.
Feel free to adjust the seasonings and add more salt and pepper if you like.
What To Serve With Old Fashioned Beef Stew
Your whole household should now be crazed with hunger from the wonderful smells coming out of your kitchen. This is cold weather comfort food 101. Humble ingredients brought to a whole other level with a few simple cooking techniques.
This Gluten Free Beef Stew a standalone dish and really doesn't need a side but you definitely can't go wrong with some warm crusty bread, garlic toast, gluten free biscuits, or gluten free cheese scones to sop up that delicious broth.
How Long Does Beef Stew Last In The Fridge?
It should last 3-4 days stored in an airtight container in the fridge.
Can I Freeze Beef Stew?
Gluten Free Beef Stew makes a great freezer meal.
How To Freeze:
Simply prepare and allow it to come to room temperature. Once cooled, place in heavy-duty freezer bags or airtight glass food container, label with the date, and freeze up to 3 months.
How To Reheat:
Thaw overnight in the fridge and reheat on the stove top.
You can also place the frozen soup in a Dutch Oven or heavy-bottomed soup pan, add some water or broth, thaw and reheat on the stove top.
During those busy fall weeknights when everyone is back in school it’s nice to have meals like this pre-made in the freezer to heat up as we need them.
Give it a try - Just promise that you'll report back to me if your spouse starts having dreams about this beef stew!
Love stew? Check out these recipes!
And if you love classic comfort food, check out this Classic Chicken Noodle Soup!
Love easy beef recipes? Don't Miss These:
- Slow Cooker Southwest Beef Chili
- Tater Tot Hotdish
- Ground Beef Pizza Stuffed Peppers
- Cheesy Beef and Bean Enchiladas
- Grilled Chuck Steak
- Steak Diane with Mushrooms
- Instant Pot Pot Roast
- Juicy Lucy Burgers
Looking For More Hearty Stew Recipes? Don't Miss These!
Gluten Free Beef Stew (Stove Top Recipe)
- 6 cloves garlic
- 1 large onion white or yellow
- 3 Tbsp. olive oil split
- ½ cup gluten free flour blend or AP flour if not gluten free
- 1 - 1.5 lb. beef chuck roast
- 4-5 large carrots yields 3 cups
- 4-6 red potatoes yields 3 cups
- ½ cup red wine
- 4 cups gluten free beef broth or regular beef broth if not GF
- 3 Tbsp. tomato paste
- 2 tsp. Italian seasoning
- ½ tsp. kosher salt split
- ½ tsp. pepper split
- Mince 6 cloves of garlic and 1 large onion (white or yellow).
- Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
- Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add ¼ tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
- Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Saute for 4-5 minutes, scraping up the brown bits as they cook.
- Add ½ cup red wine to pan and saute for 4-5 minutes or until wine reduces.
- Add the sliced carrots to pan and saute for 5 minutes, stirring frequently.
- Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
- Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
Feel free to cook the stew longer if the meat has not reached desired tenderness.