Gluten-Free Beef Stew

The Beef – The Heart of the Stew

Now, I know there are a lot of cuts of beef to choose from, but for stew, we want something that’s going to be tender and juicy after a long, slow cook. I’m talking about chuck roast or stew meat. These cuts have enough fat and connective tissue to break down as they cook, making the beef extra tender and giving that melt-in-your-mouth texture we’re after.

Before you start, give your beef a quick pat dry with a paper towel. It’s a simple step that makes a big difference in getting that beautiful, caramelized crust on the meat when you brown it. Trust me, that crust is where all the flavor begins!

Seasoning – Building Layers of Flavor

Alright, now let’s talk about seasoning. This is where things start to get fun! For my gluten-free beef stew, I keep things pretty classic. We’re going with salt, pepper, garlic powder, and onion powder. It’s all about enhancing the natural flavor of the beef and vegetables. You’ll also want to throw in a little bit of dried thyme and bay leaves—they add a nice depth of flavor without being overpowering.

When you season your beef before browning it, the spices really have a chance to infuse into the meat. I like to sprinkle my seasoning on the meat, toss it around to coat it, and let it sit for about 10 minutes before cooking. It helps the seasoning to settle in and gives you that extra punch of flavor when it’s all cooked up.

Browning the Beef – Don’t Skip This Step!

Okay, this step is crucial. When you add your beef to a hot pot (I recommend using a Dutch oven or a heavy-bottomed pot), don’t rush it. You want to brown the beef in batches, not crowding the pot. Crowding the meat will cause it to steam, not brown—and that golden, crispy crust is what gives the stew its depth of flavor. I usually add about half of the beef at a time, giving it a good sear on all sides before removing it and browning the second batch.

Once that’s done, throw in the onions. Cook them until they’re soft and translucent, scraping up any delicious bits that might be stuck to the bottom of the pot. Those little bits are flavor GOLD, my friend!

The Veggies – The Color and Texture

Now that we’ve got our beef all browned and flavorful, it’s time to add the veggies. For me, the classic combination is carrots, celery, and potatoes. The carrots and celery give the stew a subtle sweetness, and the potatoes? Well, they’re the perfect comfort food addition, soaking up all the wonderful flavors in the broth.

You’ll want to cut your carrots into thick slices (about 1-inch chunks) so they hold up well to the long cooking time. Same with the celery. As for the potatoes, Yukon Gold or Russet potatoes work great—they hold their shape and have a nice creamy texture when they cook down.

Add the veggies to the pot after you’ve cooked the onions. Sauté them for a few minutes so they can start to soften and absorb some of that savory flavor left from the beef. You’ll love the way your kitchen starts to smell at this point—seriously, it’s heavenly.

The Broth – The Backbone of the Stew

Alright, now we’re talking about the heart of the stew: the broth. You want something rich and full of flavor, but of course, gluten-free! That’s easy: just make sure your beef broth is gluten-free. Many store-bought broths are naturally gluten-free, but always check the label just to be sure.

I also love adding a splash of red wine—about 1/2 cup—into the pot. It’s optional, but it adds such a lovely depth to the stew’s flavor. If you’re not into wine, no problem—just add a bit more beef broth instead.

Now, pour the broth into the pot, making sure everything is covered. You want that delicious beef and veggie goodness to be fully immersed in liquid. Give everything a quick stir, toss in a couple of bay leaves, and then bring it to a simmer. After that, pop a lid on it and let it cook for 1.5 to 2 hours on low heat, or until the beef is fall-apart tender and the vegetables are soft. The longer it cooks, the more those flavors will develop, so don’t rush it!

Thickening the Stew – No Flour Needed!

I know a lot of traditional stew recipes use flour to thicken the broth, but guess what? We’re skipping that step to keep it gluten-free. Don’t worry, though; we’ve got a couple of tricks up our sleeve to get the perfect stew consistency.

My go-to method is to use a cornstarch slurry (mixing a tablespoon of cornstarch with a tablespoon of cold water) and stir it into the simmering stew about 20 minutes before it’s finished cooking. The cornstarch will thicken the broth beautifully without any gluten. You could also use arrowroot powder if you’re looking for a more natural option.

If you’re not into thick stews, no need to add the cornstarch—just let the stew cook down and reduce naturally. The flavors will become more concentrated, and you’ll still get a rich, hearty broth.