Slow Cooker Beef Stew (Gluten-Free)

This Gluten-Free Slow-Cooker Beef Stew is comfort food at its finest! It’s hearty and delicious, with tender beef, tasty vegetables, and a gravy that’s perfectly seasoned. It’s perfect for chilly evenings or busy days when you don’t have much time to cook in the evening. For another tasty slow-cooker dinner, be sure to try my Slow-Cooker Chicken Soup.

The beauty of using a slow cooker is that you can throw all the ingredients in and let it cook for hours, which results in tender and flavorful meat and veggies. I also have a recipe for Instant Pot Beef Stew if you prefer a faster cook time. Serve with my Gluten-Free Rolls or Gluten-Free Cornbread.

Ingredients

• olive oil
• gluten-free flour (I use Pamela’s 1-1 Gluten-Free Flour)
• salt
• pepper
• chuck roast, cut into 2-inch cubes or pre-cut stew meat
• 1 medium onion
• 3 garlic cloves
• 1 lb red potatoes or yellow potatoes, peeled and cut into bite-size pieces
• 4 large carrots, cut into bite-size pieces
• 3 celery ribs, cut into bite-size pieces
• 4 cups beef broth, gluten-free
• 2 bay leaves
• Worcestershire sauce, gluten-free
• thyme
• peas
• cornstarch
• water

Instructions

Prep work: Prepare the beef by cutting it into 2-inch pieces and cut the vegetables to the sizes listed.*

In a medium bowl, mix the gluten-free flour with salt and pepper, and then toss the meat in the flour mixture to coat.

Heat the oil in a large skillet over medium-high heat. Cook the beef in batches. Add half the beef to the skillet in a single layer with some room between each, and brown on each side for 2-3 minutes. Place the browned beef in a 6-qt slow cooker.

Reduce the heat on the skillet to medium, add another tablespoon of oil, and cook the onion for 5 minutes, stirring frequently. Then add the crushed cloves of garlic and cook for one more minute. Add the onions and garlic to the slow cooker and any scrapings from the skillet.

Next, add the cut potatoes, carrots, and celery to the slow cooker.

Then add the beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper to the slow cooker.

Cook on high for 4-5 hours or low for 8-9 hours.

Remove the bay leaves. Add in the peas and then mix together the cornstarch and water and stir into the stew to thicken the broth.

Cover and cook for 15 more minutes.

Tips

Option for quick morning prep: If putting this together in the morning to slow cook all day, to make things go a little smoother in the morning, pre-cut the beef and vegetables the night before and store them in the refrigerator.

This is a great meal to prep for the week or to freeze for future meals.

Storing

It can be stored in the refrigerator for 4-5 days. And it can be frozen for 3-4 months.