Soups & Salads
Gluten-Free Beef Stew
Beef, potatoes and vegetables simmered in a broth-based stew.
- Prep
- 25 min
- Cook
- 2 hr 5 min
- Total
- 2 hr 30 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Dutch oven or heavy oven-safe pot with a lid
- Large bowl or bag for dredging
- Cutting board and sharp knife
- Paper towels
- Instant-read food thermometer
Method
Preheat and Prep
Preheat your oven to 325°F (165°C). Pat the beef cubes dry with paper towels and season them with salt and pepper.
Coat the Beef
Place the gluten-free flour in a large bowl or bag. Toss the beef cubes in the flour until evenly coated. This helps create a thick, flavorful crust and thickens the stew later. The flour is only a dredge; do not add all the leftover flour to the pot. Discard excess that touched raw beef.
Brown the Beef
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, then transfer to a plate. Don’t overcrowd the pot — this ensures a nice sear.
Sauté Aromatics
In the same pot, reduce heat to medium and add butter. Sauté onions, garlic, and celery until softened, about 5 minutes.
Deglaze and Combine
Add tomato paste and stir for 1 minute. Pour in the beef broth and scrape up any browned bits from the bottom. Return the beef to the pot along with carrots, potatoes, thyme, and rosemary. Stir to combine.
Slow Cook
Cover the pot and transfer to the oven. Cook for 90 minutes, or until the beef is fork-tender and the vegetables are cooked through. For whole-cut beef, the safe minimum is 145°F with a three-minute rest; stewing to tenderness normally takes additional cooking. Check temperature as well as tenderness.
Final Seasoning
Remove from oven and taste. Adjust salt and pepper as needed. If the stew is thinner than you’d like, place it back on the stovetop and simmer uncovered for 10-15 minutes until thickened.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
The flour is for dredging, not an instruction to stir two cups of flour into the pot. Shake off excess and discard flour that contacted raw beef. Browning batches and simmering add to preparation time; tenderness may take longer than the stated window.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
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Storage and Leftovers
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 to 4 days. Reheat until steaming hot (165°F). The stew thickens as it chills, so add a splash of broth when reheating.
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