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A serving of slow-cooker beef stew made with a gluten-free recipe.

Slow Cooker Beef Stew (Gluten-Free)

  • Author: Robin Brookshire
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free


Gluten-free slow-cooker Beef Stew is pure comfort food. It’s hearty and delicious, with tender beef, tasty vegetables, and perfectly seasoned gravy. 


  • 3 tablespoons olive oil
  • 1/4 cup gluten-free flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 23 lbs chuck roast, cut into 2-inch cubes or 2 lbs pre-cut stew meat
  • 1 medium onion, diced
  • 3 garlic cloves, crushed
  • 1 lb red potatoes or yellow potatoes, peeled and cut into bite-size pieces (about 3 cups)
  • 4 large carrots, cut into bite-size pieces (about 2 cups)
  • 3 celery ribs, cut into bite-size pieces (about 1 cup)
  • 4 cups beef broth, gluten-free 
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce, gluten-free 
  • ½ teaspoon thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 cup peas, frozen
  • 2 tablespoons cornstarch
  • 2 tablespoons water


  1. First, prepare the beef by cutting it into 2-inch pieces and cut the vegetables to the sizes listed.*
  2. In a medium bowl, mix the gluten-free flour with salt and pepper, and then toss the meat in the flour mixture to coat.
  3. 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.
  4. 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.
  5. Next, add the cut potatoes, carrots, and celery to the slow cooker.
  6. Then add the beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper to the slow cooker.
  7. Cook on high for 4-5 hours or low for 8-9 hours.
  8. 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.
  9. Cover and cook for 15 more minutes.


If putting this together in the morning to slow cook all day, you could have all the ingredients pre-cut the night before.

Store leftovers in the refrigerator for 4-5 days. Can also be frozen for 3-4 months. 

Keywords: slow cooker dinners, gluten-free crock pot recipes, gluten-free crockpot meals