There's nothing cozier than a pot of hearty stovetop beef stew simmering on the stove. This recipe uses naturally gluten-free ingredients and a simple method that creates deep, slow-cooked flavor in about two hours. It's perfect for a slow Sunday afternoon, it's meal-prep friendly, and it's 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 that cooks while you're out for the day!
For more hearty cold weather soups, Try this Autumn Squash Soup, Gnocchi and Sausage Soup, Roasted Garlic Soup, or Slow Cooker Zuppa Toscana!
🔍 Quick Look: Stovetop Beef Stew
- ⏱️ Prep Time: 20 minutes
- 🍳 Cook Time: Up to 2 hours
- 🕒 Total Time: Up to 2 hours and 20 minutes
- 👥 Servings: 4-6 servings
- 📊 Calories: ~35
- 🔥 Cook Method: Stove top
- 👩🍳 Main Ingredients: Beef, potatoes, broth
- ⭐ Difficulty: Medium
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Why You'll Love This Gluten-Free 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, and the veggies are easily prepped in advance.
- Cozy, classic comfort food that's perfect for winter or busy weeknights.
Ingredients Needed
- Stew Meat or Chuck Roast-Both will work just fine, if you get a chuck roast there's no need to trim the fat as the long cook time will break everything down.
- Tomato Paste-You can use the canned or the squeeze tube here.
- Beef Broth-To up the nutritional value, I highly recommend making your own slow cooker broth. It's extremely easy and cheap when using leftover bones!
Find the quantities in the recipe card below!
Swaps & Variations
- Change the veggies: Add peas, parsnips, green beans, leafy greens, or celery root.
- Swap the broth: Chicken or vegetable broth work if you don't have beef.
- Make it paleo: Use cassava, tapioca, arrowroot starch and skip potatoes if you're strict paleo (replace with turnips or cauliflower).
- Add mushrooms for a deeper umami flavor.
- Herb variations: While the recipe calls for dry, feel free to experiment with fresh herbs; you can also try adding in marjoram and parsley.
- Thicker stew: Make a gluten free slurry during the final simmer if you'd like it thicker, if you swapped turnips or cauliflower for potatoes.
How to Make Stovetop Beef Stew
- Step 1: 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.
- Step 2: In thee same pan stir in onions, garlic, and celery until they soften. Add tomato paste and cook briefly until fragrant.
- Step 3: 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. Check occasionally to make sure it's at a simmer or very low boil!
- Step 4: At the 60-90 minute mark, stir in the potatoes and carrots, put the lid back on, and let it simmer or low-boil for another 30 minutes. When it's finished remove herbs as needed and serve.
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.
Suggested Serving Options
If you tried this Stovetop Beef Stew recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
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.
Andy says
I absolutely looooooved this stew. The beef got perfectly tender and the whole stew got nice and thick. I’m definitely gonna add this to my weekly meal plan during the colder months.
Rachel Rivera says
Love that Andy! There's nothing better than a stew simmering for a couple hours on a cold day!