BEST Gluten-Free Beef Stew (Slow-Cooker)

Halve the onion and cut pole to pole into 1/8-inch-thick slices; peel the carrots and cut into 1-inch pieces

Trim excess fat from the salt pork

Peel and cut the yukon gold potatoes into 1-inch chunks

Pat meat dry with paper towels; do not season

Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering

Add half of the beef and cook until well browned on all sides, reducing heat if oil begins to smoke or fond begins to burn

Transfer beef to the slow-cooker

Repeat browning with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker

Add 2 teaspoons olive oil to the now-empty Dutch oven if needed, then add the onion and carrots

Cook, scraping bottom of pan to loosen any browned bits, until onion is softened

Add the flour and cook, stirring constantly, until no dry flour remains

Add garlic and tomato paste and cook, stirring constantly, until fragrant

Slowly add the wine, scraping bottom of pan to loosen any browned bits

Increase heat to high and allow wine to simmer until thickened and slightly reduced

Whisk in the beef stock/broth

Pour the stock/broth mixture into the slow-cooker

Stir in the bay leaves, thyme, and salt pork

Cook on low for 4-6 hours (or high for 3-4 hours)

2 hours before eating, remove the salt pork and add the potatoes

30 minutes before eating, stir in the peas

Season with salt and pepper, about 1/2 teaspoon each, and enjoy