There’s nothing cozier than a pot of hearty stovetop beef stew simmering on the stove. Tender beef, rich broth, plenty of vegetables, and warm savory flavors make this a perfect cold-weather dinner. And the best part? It all comes together in one pot on the stovetop-no oven or slow cooker needed.
This recipe uses naturally gluten-free ingredients and a simple method that creates deep, slow-cooked flavor in about two hours. It’s weeknight-friendly, meal-prep friendly, and exactly the kind of nourishing comfort food you want when the temperatures drop.
Prefer a slow cooker version for when you're out of the house all day? Try this Gluten Free Beef Stew instead!
Why You’ll Love This Gluten-Free Stovetop Beef Stew
- Gluten-free and dairy-free using everyday ingredients—no special products required.
- Rich, deep flavor built from browning the beef and simmering low and slow.
- Stovetop only-perfect if you don’t want to use the oven or a slow cooker.
- Hearty and filling, loaded with beef, carrots, potatoes, and veggies.
- Great for meal prep because it tastes even better the next day.
- Cozy, classic comfort food that’s perfect for winter or busy weeknights.
Ingredients
- Olive Oil
- Stew Meat or Chuck Roast
- All-purpose Gluten Free Flour
- Salt
- Pepper
- Garlic Powder
- Onion
- Garlic
- Celery
- Tomato Paste
- Beef Broth
- Potatoes
- Carrots
- Rosemary
- Bay Leaf
- Thyme
Swaps & Variations
- Change the veggies: Add peas, parsnips, green beans, or celery root.
- Swap the broth: Chicken broth works if you don’t have beef.
- Make it paleo: Use tapioca or arrowroot starch and skip potatoes (replace with turnips or cauliflower).
- Add mushrooms for a deeper umami flavor.
- Herb variations: Try rosemary, marjoram, or a bay leaf for extra depth.
- Thicker stew: Make a gluten free slurry during the final simmer if you'd like it thicker, especially if you swapped turnips or cauliflower for potatoes.
How to Make Stovetop Beef Stew
- Brown the beef-Heat oil in a heavy pot or Dutch oven and brown the beef on all sides. This step builds flavor and improves texture, so don’t skip it. Set the beef aside.
- Add aromatics-In thee same pan stir in onions, garlic, and celery until they soften. Add tomato paste and cook briefly until fragrant.
- Deglaze & simmer
Pour in broth, scraping up the browned bits from the bottom of the pot. Add back in the beef along with the salt, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then lower to a simmer and cook for about 60–90 minutes, or until the beef is tender.
- Add the Veggies
In the last 30 minutes or so, add in the potatoes and carrots and stir. Put the lid on and simmer or lightly boil until the veggies are fork tender. - Adjust & serve
Taste and adjust seasonings. Remove herbs as needed and serve warm.
Pairing Suggestions
- White Cheddar and Jalapeno Sourdough Bread
- Caesar Salad
- Toasted Sourdough Bread
- Raspberry Kale Salad
Storage & Reheating
Store:
Refrigerate leftovers in an airtight container for 3–4 days. The flavors develop even more overnight.
Freeze:
Freeze in portions or all together in a large freezer bag for up to 3 months. Thaw in the fridge before reheating.
Reheat:
Warm on the stovetop over low heat, adding a splash of broth if it thickens too much.
More Gluten Free Cold Weather Soups
Stovetop Beef Stew
Ingredients
For the Beef
- 2 tbsp. Olive Oil plus more if needed
- 1-1.5 Stew Meat or Chuck Roast
- ½ cup All-purpose Gluten Free Flour
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tbsp. Coconut Aminos
For the Stew
- 2 tbsp. Olive Oil
- 3-5 cloves Garlic diced
- 1 Onion chopped
- 3 stalks Celery chopped
- 1 tbsp. Tomato Paste
- 4 cups Beef Broth
- 3-4 med-large Potatoes chopped
- 4 Carrots chopped
- 2 Bay Leaves
- 1 tsp. Thyme
- 1 tsp. Rosemary
- 1 tsp. Pepper
- 1 tsp. Salt
Instructions
For the Beef
- Stir together the beef, flour, spices, and coconut aminos in a mixing bowl.
- Heat the oil in a heavy pot or Dutch oven and brown the beef on all sides. You may have to work in batches and add more oil as needed. This step builds flavor and vastly improves texture, so don’t skip it. Set the beef aside.
For the Stew
- Add the oil to the same pan and add the onions, garlic, celery, and tomato paste and sauté until they soften, just a few minutes. Add tomato paste and cook briefly until fragrant.
- Pour in the broth, scraping up the browned bits from the bottom of the pot. Add back in the beef along with the salt, pepper, thyme, and bay leaves. Bring to a boil, then put the lid on and lower the heat to a simmer and cook for about 60–90 minutes, or until the beef is tender. Check it every so often to make sure it's at a simmer or a very low boil, and adjust the heat as needed.
- Add in the potatoes and carrots and stir. Bring to a boil again then put the lid on and lower the heat to a simmer or low boil for another 30-60 minutes or until the veggies are fork tender, stirring every so often so the veggies don't stick to the bottom.
- Taste and adjust seasonings. Remove the bay leaves and let it sit for 5 minutes before serving.
Have you tried this stovetop beef stew that's gluten free too? Let me know below how it came out and if you served it with anything!
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