A healthier twist on a classic cold-weather meal! This gluten free beef stew is quite hearty and comforting, just perfect for fall and winter!
Ingredients
Everything in this recipe is gluten free!
- Butter or Coconut Oil
- Stew Meat
- Gluten Free All Purpose Flour
- Potatoes
- Carrots
- Onions
- Garlic
- Salt
- Broth
- Arrowroot Powder
- Water
- Rosemary (optional)
- Horseradish (optional)
The best meats to use are ones that are rich in collagen. If you get one with a lot of fat and collagen, your stewed meat will be very tender at the end. Chuck and fatty briskets are good options.
How To Make This Gluten Free Beef Stew in the Slow Cooker
To make this easy gluten free beef stew, start by cutting the meat into bite sized pieces (if using stew meat you can skip this step), then dredge them in flour.
Heat oil or butter over medium heat in a skillet, and fry the pieces of meat on both sides, only about 30 seconds to a minute per side.
Place the meat and all the chopped veggies in the slow cooker, then add the broth. Cook on high for 3-4 hours, or low for 7-8 hours. Enjoy!
Note: If the stew isn't thick enough, take some extra gluten free flour and thoroughly mix it with cold water in a bowl. Pour it into the stew while stirring rapidly to mix it in and thicken it.
Substitutions
- Sweet Potatoes- use these in place of regular white potatoes!
- Veggies- you can definitely swap out whichever veggies you'd like, or feel free to add more!
- Broth- you can use whichever broth you'd like! I prefer to use bone broth for the nutritional aspects, but you can also use beef, even chicken or vegetable broth if you prefer!
- Tapioca powder- you can use tapioca powder if needed! It does however, result in a slightly more gummy texture, so use the arrowroot if possible.
Storage and Freezing Options
If you have leftovers, store them in an airtight container in the fridge for up to 3-5 days.
To reheat them, you can always use the microwave, but the preferred method is to reheat them in a saucepan on the stove. Keep it on medium heat and stir frequently until the stew is heated through.
If you're wondering if you can freeze beef stew, the answer is yes you can! Place the leftovers in an airtight container or a freezer bag and freeze it! Be sure to keep some space for it to expand.
To thaw and reheat, place the frozen stew in the fridge 24 hours before you want to reheat it.
When you're ready to reheat it, follow one of the methods above.
Variations
If you don't have a slow cooker, you can slow cook this in the oven! This all day beef stew recipe is a delicious, low and slow stew that will make your kitchen smell so good!
Equipment
The main piece of equipment needed for this recipe is a slow cooker. I love to use my Instant Pot which has a slow cooker setting right on it!
I use an 8 quart slow cooker for this recipe, so if yours is smaller you may need a slightly longer cooking time, so plan accordingly.
If you're looking for a slow cooker, here's a link (not sponsored by me) for a list of non toxic slow cookers!
Instead of flour you can use arrowroot powder or tapioca flour!
Yes you can absolutely use gluten free flour to thicken stew! It's a great replacement for wheat flour.
Almost all seasonings are gluten free! Even most spice blends are. Check the labels to be sure but they are almost all gluten free. You could try paprika, Laurie's, etc.
Stew meat is a great option! Most stores sell it prepared as is, and even cow shares offer this option. Another option is beef tenderloin.
Gluten Free Beef Stew
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Slow Cooker
- 1 Ladle or Serving spoon
- 1 set of measuring spoons
- 1 measuring cup
Ingredients
- 3 tablespoon butter or coconut oil
- 1-1.5 lb stew meat (or any cut of meat, chopped up)
- 2 lbs potatoes chopped into bite sized pieces
- 2 carrots chopped into coins
- 1 large onion chopped
- 4 cloves garlic diced
- pepper to taste
- ½ tablespoon salt or to taste
- 5 cups broth
- 4 tablespoon arrowroot powder
- 6 tablespoon water
- 1 tablespoon rosemary optional
- ½ inch piece horseradish grated, optional for an extra kick
Instructions
- Heat the butter or oil in a skillet over medium heat.
- Chop the meat into bite sized pieces, if it isn't already. Place the flour in a bowl, and dredge the flour in it.
- Working in batches, place the meat in the skillet and fry on both sides, only about 30 seconds to 1 minute per side. When finish, place directly into the slow cooker.
- Add to the slow cooker the the potatoes, carrots, onions, garlic, salt, pepper, and broth into the slow cooker. Note: if your broth is bland, add any or all of the optional ingredients now.
- Place on high for 3-4 hours, or until the meat is cooked through and the veggies are tender.
- When finished, mix the arrowroot with water thoroughly. Slowly pour into the stew while quickly stirring so the stew will thicken. Note that you may not need to use the entire slurry, only add enough until the desired thickness is reached.
- Serve and enjoy!
More Gluten Free Soups
Did you make this recipe? Let me know below by leaving a comment and a review! I love hearing what you think and how it came out!
Feel free to post a picture and post it on Instagram! Tag me @thecleanhappylife. I'd love to see how it came out!
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