Description
This hearty Gluten-Free Beef Stew is a comforting and flavorful dish perfect for family meals. Tender beef cubes are slow-cooked with aromatic vegetables, potatoes, and herbs in a rich, robust broth made with red wine and gluten-free ingredients, ensuring it suits those avoiding gluten without compromising on taste.
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)
- 1 pound Yukon Gold potatoes, cut into 1-inch chunks (peeled, optional)
- 1 cup frozen peas
- 2 cloves garlic, minced
Liquids and Broth
- 1 cup red wine (or an additional cup of beef broth)
- 3 cups gluten-free low-sodium beef broth or stock
Oils and Thickening
- 2 tablespoons olive oil, divided
- 2-3 tablespoons gluten-free flour
- 1 tablespoon tomato paste
Herbs and Seasonings
- 2 bay leaves
- 4 sprigs thyme or 1 1/2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Brown the Beef: Pat the stew meat dry with paper towels. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half the beef cubes and brown on all sides for about 8 minutes, adjusting heat to avoid burning. Transfer browned beef to a slow cooker.
- Repeat Browning: Add the remaining 1 tablespoon olive oil to the Dutch oven and brown the rest of the beef cubes. Transfer browned beef to the slow cooker.
- Sauté Vegetables: If needed, add 2 teaspoons olive oil to the Dutch oven. Add sliced onions and carrots, stirring and scraping the bottom to loosen browned bits. Cook until onions soften, about 3-4 minutes.
- Add Flour and Aromatics: Sprinkle gluten-free flour over the vegetables and stir constantly for about 30 seconds until no dry spots remain. Add minced garlic and tomato paste, cooking while stirring until fragrant, about 30 seconds.
- Deglaze and Simmer: Slowly pour in the red wine or additional broth, scraping the bottom of the pot to incorporate browned bits. Bring to a simmer and cook until wine reduces and thickens slightly, around 2 minutes. Whisk in beef broth and mix well.
- Transfer to Slow Cooker: Pour the mixture 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, allowing flavors to meld and beef to tenderize.
- Add Potatoes: About 2 hours before serving, remove salt pork from the slow cooker and stir in potato chunks. Continue cooking until potatoes are tender.
- Add Peas and Final Seasoning: Approximately 30 minutes before serving, add frozen peas. Season with salt and pepper (starting with 1/2 teaspoon each). Stir and let everything heat through before serving hot.
Notes
- You can substitute red wine with extra beef broth for a non-alcoholic version.
- Peeling potatoes is optional; Yukon Gold skins become tender when cooked.
- For a thicker stew, increase gluten-free flour slightly but avoid clumping by stirring constantly.
- Salt pork adds rich flavor but can be skipped or replaced with bacon if preferred.
- Adjust cooking time based on your slow cooker’s heat settings to ensure beef is tender.
