Gluten-Free Beef Stew (Slow Cooker)

A bowl of gluten-free beef stew with chunks of beef, carrots, potatoes, and fresh thyme on top, placed on a striped cloth with whole potatoes nearby.

This gluten-free beef stew is the kind of dinner that makes your house smell amazing all day. Tender chunks of beef, carrots, potatoes, and pearl onions simmer in a rich, dark broth until everything is fall-apart tender. Just throw everything in the slow cooker in the morning and come home to dinner.

I make this constantly during fall and winter when I want something warm and filling without standing over the stove. The slow cooker does all the work, and the beef gets incredibly tender after 7 hours on low. Serve it with gluten-free dinner rolls for dipping in that rich broth, or over mashed potatoes if you want to make it even more comforting.

Why You’ll Love this Recipe

It’s completely hands-off. After the initial 10 minutes of searing, you literally just walk away. No stirring, no checking, no babysitting.
It’s naturally gluten-free. No need for any substitutions or workarounds here. Beef stew is just naturally gluten-free when you thicken it with arrowroot or cornstarch instead of flour.
The vegetables cook perfectly. Everything finishes at the same time. The potatoes are creamy, the carrots are tender, and nothing turns to mush.

A white bowl filled with gluten-free beef stew, containing chunks of beef, carrots, potatoes, and garnished with fresh thyme, sits on a black and white striped cloth. Purple potatoes and a spoon are nearby.

Ingredient Notes

Beef Chuck Roast: This cut has enough fat and connective tissue to stay tender during long cooking. Look for a well-marbled chuck roast and cut it into 1.5-2 inch chunks. Don’t use lean cuts like sirloin because they’ll dry out in the slow cooker.
Red Potatoes: I use red potatoes because they hold their shape better than russets during slow cooking. Cut them into chunks about the same size as your beef so everything cooks evenly.
Pearl Onions: Fresh pearl onions add so much flavor, but they’re annoying to peel. You can buy them already peeled in the freezer section. If you can’t find them, use a regular onion cut into chunks.
Tomato Paste: A few tablespoons of tomato paste adds depth and richness to the broth. The soup itself is not tomato-y at all, just makes everything taste more savory.
Beef Broth: Use good quality beef broth or stock. I prefer low-sodium so I can control the salt level. Make sure it’s gluten-free if you’re celiac like me.
Fresh Thyme: Use 1 tablespoon of fresh thyme leaves, stripped from the stems. Fresh thyme makes a huge difference in flavor compared to dried. If you only have dried thyme, use 1 teaspoon instead.
Arrowroot or Cornstarch: To thicken the stew at the end, mix arrowroot or cornstarch with cold water to make a slurry. Both are naturally gluten-free.

Don’t Skip Searing the Beef

I know it’s tempting to just throw everything in the slow cooker, but searing the beef first makes a massive difference. Those browned bits on the bottom of the pan add so much flavor to the stew. It only takes 10 extra minutes and you’ll taste it in every bite.

Two bowls of gluten-free beef stew with carrots, potatoes, and herbs sit on a white marble surface. One bowl rests on a striped cloth with scattered potatoes, onions, thyme, and a gold spoon nearby.

FAQs

Do I have to sear the beef first?

Technically no, but you really should. Searing creates browned bits that add tons of flavor to the stew. It only takes 10 extra minutes and makes a big difference.

Can I cook this on high instead of low?

You can cook on high for 5-6 hours if you’re short on time, but the beef won’t be quite as tender. Low and slow is better for this recipe.

Expert Tips

Sear the beef in batches. Don’t overcrowd the pan or the beef will steam instead of brown. Work in 2-3 batches and take your time to get a good dark crust on each piece.
Thicken at the end, not the beginning. Add the arrowroot or cornstarch slurry during the last 30 minutes of cooking. Adding it earlier can make the sauce gloopy.
Let it rest before serving. Turn off the slow cooker and let the stew sit for 10-15 minutes before serving. This lets the flavors settle and the sauce thicken up a bit more.

Storage Instructions

Refrigerator: Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. The stew actually tastes better the next day after the flavors have had time to blend. Reheat on the stovetop over medium heat or in the microwave.

Freezer: Freeze the stew for up to 3 months in freezer-safe containers. Let it cool completely before freezing. Thaw overnight in the refrigerator before reheating.

Reheating Tips: Reheat on the stovetop over medium heat, stirring occasionally. You may need to add a splash of beef broth or water if the stew has thickened up too much in the fridge.

Serving Suggestions

I always make gluten-free cheddar rosemary drop biscuits or gluten-free focaccia when I’m serving beef stew. They bake while the stew finishes in the slow cooker, and everyone uses them to soak up every last bit of that rich broth.

Sometimes I’ll skip the biscuits and ladle the stew over gluten-free mashed potatoes instead for an even more filling dinner.