Gluten Free Beef Stew

Easy gluten free beef stew recipe. The perfect cozy winter comfort food for all the family. Gluten free and dairy free recipe. I have been making this recipe as a simple beef stew for my family for years and make many variations depending on what is available in my kitchen at the time.

If you want a simple gluten free beef stew recipe just make this as directed in the recipe card or check out the variations detailed below for additional flavors and vegetable options. I have also used leftover beef stew to make a delicious steak bake to reduce food waste.

That is what I love about this recipe it is so adaptable and a cheap gluten free meal. You can use seasonal vegetables or add an additional twist to this traditional dish. I love to serve it with gluten free vegetable side dishes and my gluten free Yorkshire puddings.

If you like comfort food you will also like this Braciole al sugo, gluten free corned beef hash, gluten free Shepherd's pie , gluten free mac and cheese, or Sausage traybake as they are all great easy weeknight family dinners.

How to make stew gluten free?

Beef stew uses naturally gluten free ingredients. Usually, the beef broth/stock used and how the gravy is thickened is what makes the difference between it containing gluten or being gluten free. Before becoming gluten free I used to thicken my gravy with flour by coating the meat after browning.

Since being gluten free I now use cornstarch (cornflour in the UK) to thicken the gravy close to the end of the cooking time. I always check the beef broth/stock being used as some brands may contain gluten but many are naturally gluten free and can be found in most local stores and supermarkets.

Slow Cooker Beef Stew

This recipe is so easy to make in the slow cooker and I have done this many times. It is especially good on a busy cold day. I have written this recipe for the oven as this is how I make it most of the time but I could not leave out instructions for the slow cooker as I know how good it is to come home from work and have dinner ready to be plated up.

To make this gluten free beef stew in the slow cooker or crockpot after browning the meat put all the ingredients into the slow cooker and cook on high for 3-4 hrs or on low for 5-6 hrs. Add in the cornflour/cornstarch slurry in the last 30 minutes.

Ingredients

• Diced Beef - This recipe requires stewing beef and due to the slow cooking process lends itself nicely to using cheaper cuts of meat but you can use your preferred cut of beef and cut it into 1 inch squares.
• Onion - I usually use 1 large onion but if you prefer more onion you could easily use 2 onions in this recipe.
• Oil
• Beef Broth/Stock - Always check the label to be sure that it is gluten free. As some brands may contain gluten. I used Knorr beef stock cubes to make my beef stock for this recipe but there are many brands that are naturally gluten free.
• Carrots - I like to use fresh carrots cut and sliced into approx 1-inch chunks
• Potatoes - Large potatoes are best quartered or Baby potatoes halved. I do like to use baby potatoes most of the time when making this recipe but you can use your preferred potatoes.
• Cornflour (Cornstarch in the U.S) See my cornstarch v cornflour post if you want more information.
• Salt and Pepper - To add extra flavor.
• Fresh Parsley - To garnish Optional.
• Additional flavors - See variation suggestions below if you want to add additional flavors.

See the recipe card for quantities.

Variations

The great thing about this recipe is that it is so adaptable to suit your family's tastes or use up any vegetables that you have in the kitchen. I have put together a list of some variations that I have used in the past that you might also like to try. Adding one or two of these ingredients can add a little depth and flavor to your beef stew recipe.

• Garlic powder - Add 1 teaspoon to the stock before adding to the meat.
• Tomato paste - Add 1 teaspoon to the stock.
• Red wine - Add half a cup to the beef stock
• Gluten free soy sauce - Add 1-2 tablespoon
• Rosemary & Thyme
• Bay Leaf
• Any root vegetables - Added in at the same point as the carrots in the recipe directions.
• Frozen Peas - Added in at the last 30 minutes of cooking time.

Instructions

• Preheat oven to 160°C/325°F/Gas mark 3.
• Heat the oil in a non-stick pan.
• Carefully brown the beef in the hot pan and once almost browned add in the cut onion for the remaining last few minutes till it is slightly softened.
• Transfer the beef, onion, and any juices into the casserole dish. Pour the beef broth/stock over the meat. Add a pinch of salt and pepper and give it a good stir.

• Ensure that all the meat is covered with the liquid and add a little extra water if needed.
• Place lid on the dish and put in the oven for 60 minutes.
• Carefully remove the dish from the oven and add the sliced carrot and potatoes. stir gently and place the lid on the dish and carefully put it back in the oven for a further 60 minutes.

• Mix cornflour/cornstarch with 3-4 tbsps of water to make a slurry and it is a smooth liquid with no lumps.
• Gently remove the dish from the oven and add in the slurry stirring as it is poured in. Place back in the oven for a further 30 minutes.
• Remove from the oven and serve.
• Garnish with chopped fresh parsley if desired.

See the recipe card for more detailed instructions.

Recipe FAQs