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
- 2–3 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
- First, 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.
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