This hearty, gluten free beef stew is an easy, delicious recipe perfect for even the busiest days. This convenient Crock Pot beef stew is loaded with tender chunks of beef stew meat and loads of veggies, and slow-cooked to perfection.
When I'm pressed for time - which is almost ALL the time, to be honest - I always grab one of my super-easy recipes, so I can get a delicious meal on the table without getting stressed and grouchy.
I love making recipes like these baked lemon pepper chicken drumsticks or brown sugar baked chicken because they're so easy to make, and I don't have to give a single thought to any possibility of gluten in them.
This delicious gluten-free free slow cooker beef stew is another favorite in my collection of easy, gluten-free main dishes. It's so easy to make, when the slow cooker literally does all the work. And, its a beef stew with no wine!
Now, you might be looking at this recipe and thinking to yourself that labeling a beef stew recipe as gluten free is some kind of gimmick, right? Nope. Beef stew is usually thickened with flour, and although it uses very little, even a small amount of gluten can wreak havoc on someone with Celiac's Disease or gluten sensitivity.
This stew uses 1:1 gluten free flour for sauteing the beef and a cornstarch slurry to thicken the stew for zero gluten and zero changes in flavor. Yay!
This is a great recipe to warm up the family on a cold night, and I highly recommend pairing it with this gluten free pumpkin loaf for a cozy meal everyone at the table will love.
Why You'll Love This Recipe
- Basic Ingredients: This is a classic beef stew that uses basic ingredients found in your kitchen or at your local grocery store.
- So Easy: This recipe uses no wine or exotic spices, and it's made in the Crock Pot, making it simple from the shopping trip all the way through serving. Even browning the meat on the stove top only takes a few minutes.
- Classic Flavor: Every bite of this stew is loaded with the classic flavors of tender beef, potatoes, veggies, and simple seasonings to create that old-fashioned flavor we all love.
- Feeds a Crowd: From a hungry family to potlucks, this recipe feeds a crowd.
- Customizable: It's easy to tweak this recipe to make it your own.
- Great Meal Prep Option: This is a freezer-friendly dish, making it perfect for meal prep.
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Ingredients
I use Costabile olive oil for its quality, purity, and flavor. Use code: GOLDENGK15 for 15% off on Amazon.
You'll find a complete list of ingredients and their exact amounts at the bottom of the post.
Variations
- Beef: I used prepackaged beef stew meat, but you could also use beef chuck roast, top round roast, rump roast, or blade roast.
- Beef Broth: Regular beef broth, beef bone broth, and beef stock can all be used.
- Spicy: Add red pepper flakes for a kick of heat.
- Potatoes: Sweet potatoes add a wonderful flavor to the stew.
- Seasonings: Substitute my seasoning blend for a gluten free beef stew seasoning mix if desired.
- Worcestershire Sauce: You can use soy sauce with a touch of balsamic vinegar or lemon juice
- Vegetables: Veggies like mushrooms, parsnips, rutabaga, and most of your other favorites work well.
- Frozen Veggies: I used mixed veggies, but you can use any frozen vegetable blend you like.
- Pasta: Add pasta like macaroni or other short noodles for more texture.
- Stewed Tomatoes: A couple of cans of drained stewed tomatoes adds even more delicious flavor.
How to Make Gluten Free Beef Stew
Step 1: Coat the beef in a mix of flour and half of the seasonings. Then, sear it until lightly browned. Remove it, then add the onions and the remaining flour mixture and cook for a couple of minutes. Add the beef, onions, and juices to the slow cooker, followed by the rest of the ingredients except the cornstarch slurry and zucchini.
Step 2: Cook the stew on high or low until the beef and vegetables are tender, adding the zucchini 30 minutes before the stew is finished.
Step 3: Make a slurry with the cornstarch and water, then mix it into the cooked beef stew a little at a time. Simmer for 10 minutes, adding more as needed until the desired consistency is reached.
Step 4: Enjoy!
Expert Tips
- I love using red or Yukon Gold potatoes. Russet potatoes tend to fall apart in a slow cooker stew like this one.
- Sear your beef on medium-high. This is the perfect temperature to achieve a good golden color without cooking it through. The slow cooker will do all the actual cooking.
- Make certain not to overcrowd the pan when browning the beef, as the beef will steam instead of browning.
- I recommend using a Dutch oven for browning the beef. It distributes and holds heat better than other pots.
- You only need to cook the onions for a couple of minutes. They just need to soften slightly before being added to the slow cooker.
- There's no need to defrost your mixed veggies before adding them to the slow cooker.
- A good rule of thumb when timing the addition of your zucchini is to test the potatoes with a fork. If the fork pierces the potatoes but doesn't slide in easily, you can add the zucchini.
- Add your cornstarch in increments. You can always add more, but you can never take it out!
Gluten Free Beef Stew FAQ
1:1 gluten free flour and straight rice flour are both excellent choices for both browning the beef and thickening the stew. A cornstarch slurry also works well for thickening the liquid portion of the stew.
Absolutely! So long as the beef is coated in gluten free flour and the stew is thickened with either gluten free flour or cornstarch, beef stew is a fantastic gluten free meal.
McCormick Gluten Free Beef Stew Seasoning Mix is a well known and very popular gluten free beef stew seasoning mix.
Yes, you can! This gluten free beef stew will last for up to 3 months in an airtight container.
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📖 Recipe
Crock Pot Gluten Free Beef Stew
Equipment
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoon garlic olive oil
- 1 onion sliced thin
- 2 tablespoon Gluten Free 1:1 Flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon black pepper
- 2 large potatoes cut in cubes
- 6 oz baby carrots
- 1 cup celery diced
- 1 medium zucchini diced
- 1 cup frozen corn or mixed veggies
- 4 cups beef broth
- 1 tablespoon vegetable paste 3 tablespoon Worcestershire sauce
Slurry Ingredients
- 2 tablespoon corn starch
- 2 tablespoon cold water
Instructions
- Begin by prepping all of your vegetables. Combine all seasonings into a small bowl and mix well.
- Then, place the beef into a medium size bowl and coat well with ½ of the seasoning mixture and the 2 tablespoons of flour.
- Next, heat olive oil in a skillet on medium-high. Once hot, add your coated beef. Allow the beef to sauté until slightly brown for 2 minutes per side.
- Then, remove the beef, set aside, and add the onion to the pan. Coat onions with the remaining seasoning mixture. Stir well. Sauté onions for 2 minutes.
- At the bottom of the slow cooker, add the beef and the onion/juices from the frying pan.
- Begin adding all remaining ingredients to crockpot: broth, vegetable paste, Worcestershire sauce, celery, carrots, potatoes, everything except for corn starch slurry and zucchini. Add zucchini 30 minutes before finishing.
- Cover with lid, cook on high for 3-4 hours or low for 6-7 hours. Add zucchini 30 minutes before finishing.
- Once the beef stew is done cooking, mix together cornstarch and water. Stir into your stew a small amount at a time until sauce is the consistency you like. It’s ok if you don’t use all of the slurry.
- Allow to simmer for 10 minutes.
- Begin adding all remaining ingredients to crockpot: broth, vegetable paste, Worcestershire sauce, celery, carrots, potatoes, everything except for corn starch slurry and zucchini.
Notes
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight if frozen. Then, reheat the entire stew in a pot over medium-low heat or microwave individual portions at 1-minute intervals until heated through.
- I love using Yukon Gold or red potatoes. Russet potatoes tend to fall apart in a slow cooker stew like this one.
- Sear your beef on medium-high. This is the perfect temperature to achieve a good golden color without cooking it through. The slow cooker will do all the actual cooking.
- Make certain not to overcrowd the pan when browning the beef, as the beef will steam instead of browning.
- You only need to cook the onions for a couple of minutes. They just need to soften slightly before being added to the slow cooker.
- There's no need to defrost your mixed veggies before adding them to the slow cooker.
- A good rule of thumb when timing the addition of your zucchini is to test the potatoes with a fork. If the fork pierces the potatoes but doesn't slide in easily, you can add the zucchini.
- Add your cornstarch in increments. You can always add more, but you can never take it out!
Jeff says
My family loved this!
Nicole Kendrick says
Great to hear this, Jeff. Thanks so much for stopping by Golden Grace Kitchen!
AJ says
This is a delicious, comforting stew. I made it with the no-wine option and the taste was still rich and hearty.
Nicole Kendrick says
No wine, no problem! So glad you enjoyed this dish like I do! -NK
Chloe says
The veggie paste and tomato paste make this taste so amazing. Love the extra veggies with the zucchini and corn. Our go to recipe on cold days.
Nicole Kendrick says
Stay warm! Thanks for trusting in Golden Grace Kitchen!