# Best Gluten-Free Beef Stew · Meaningful Eats

Best Gluten-Free Beef Stew · Meaningful Eats takes 4 hr 30 min (30 min prep, 4 hr cooking) and serves 8.

Recipe by meaningfuleats.com · original: https://meaningfuleats.com/the-best-beef-stew/  
Cuisine: American · Dish: Soups & stews  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/best-gluten-free-beef-stew-slow-cooker (with step-by-step Cook Mode)

This all-time favorite recipe for gluten-free beef stew is hearty and comforting! I use a few tablespoons of gluten-free flour to thicken it. After a few hours of cooking, you’ll have tender pieces of beef and soft vegetables in a flavorful, savory sauce.

## Ingredients (serves 8)

- 4 lbs beef stew meat, (1-2 inch cubes)
- 2 tablespoons olive oil
- 1 large onion, (halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups))
- 4 medium carrots, (peeled and cut into 1-inch pieces (about 2 cups))
- 2 cloves of garlic (minced)
- 1 tablespoon tomato paste
- 2-3 tablespoons gluten-free flour
- 1 cup red wine (or 1 additional cup of beef broth)
- 3 cups gluten-free low-sodium beef broth or stock
- 2 bay leaves
- 4 springs thyme (or 1 1/2 teaspoons dry thyme)
- 4 ounces salt pork, (trimmed of excess fat)
- 1 pound yukon gold potatoes, (cut into 1 inch chunks (I like to peel mine))
- 1 cup frozen peas

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- red wine (or 1 additional cup of beef broth)
- gluten-free low-sodium beef broth or stock

## Steps

1. Halve the onion and cut pole to pole into 1/8-inch-thick slices; peel the carrots and cut into 1-inch pieces
2. Trim excess fat from the salt pork
3. Peel and cut the yukon gold potatoes into 1-inch chunks
4. Pat meat dry with paper towels; do not season
5. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering
6. 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
7. Transfer beef to the slow-cooker
8. Repeat browning with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker
9. Add 2 teaspoons olive oil to the now-empty Dutch oven if needed, then add the onion and carrots
10. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened
11. Add the flour and cook, stirring constantly, until no dry flour remains
12. Add garlic and tomato paste and cook, stirring constantly, until fragrant
13. Slowly add the wine, scraping bottom of pan to loosen any browned bits
14. Increase heat to high and allow wine to simmer until thickened and slightly reduced
15. Whisk in the beef stock/broth
16. Pour the stock/broth mixture into the slow-cooker
17. Stir in the bay leaves, thyme, and salt pork
18. Cook on low for 4-6 hours (or high for 3-4 hours)
19. 2 hours before eating, remove the salt pork and add the potatoes
20. 30 minutes before eating, stir in the peas
21. Season with salt and pepper, about 1/2 teaspoon each, and enjoy

## Good to know

### Swaps

No red wine? Use 1 additional cup of beef broth in its place.

### Storing it

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat on the stove or microwave until steaming hot.

### Making it ahead

The beef can be browned and the vegetables prepped a day ahead and kept in the fridge until ready to slow-cook.

## Nutrition (per serving, 1 serving, as published by meaningfuleats.com)

- Calories: 254 kcal
- Protein: 5 g
- Carbohydrates: 20 g
- Sugar: 4 g
- Fiber: 4 g
- Fat: 15 g
- Saturated fat: 5 g
- Unsaturated fat: 10 g
- Cholesterol: 13 mg
- Sodium: 589 mg