Gluten-Free Beef Stew (Slow Cooker)
Tender gluten-free beef stew made in the slow cooker with chunks of beef, potatoes, carrots, and pearl onions in a rich, savory broth. The beef becomes fall-apart tender after 8 hours on low. Naturally gluten-free and perfect for cold weather comfort food.
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
For the Beef:
- 2 lbs beef chuck roast - cut into 2 inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil - or avocado oil
- 1 tablespoon fresh lemon juice
For the Stew:
- ½ lb pearl onions - or ½ large white or yellow onion, diced
- ½ lb baby red potatoes - skins on and cut in half or quarters
- ½ lb carrots - about 3 large carrots, peeled and cut in ½ inch pieces
- 32 oz gluten-free beef broth - low sodium preferred
- ½ teaspoon kosher salt
- 3 tablespoons tomato paste
- 2 cloves garlic - minced
- 2 whole dried bay leaves
- 1 tablespoon fresh thyme leaves - or 1 teaspoon dried thyme
For Thickening:
- 2 tablespoons cornstarch - or arrowroot powder
- ½ cup cold water - for slurry
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Brown the Beef:
- Pat 2 lbs beef chuck roast chunks dry with paper towels. Season with ½ teaspoon kosher salt and ½ teaspoon ground black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add beef chunks to the pan and sear for about 30 seconds per side until deeply browned on all sides. Transfer browned beef to the slow cooker. Repeat with remaining beef.
- Once all beef is browned, add 1 tablespoon fresh lemon juice to the hot skillet. Use a wood spoon to scrape up all the browned bits stuck to the bottom of the pan. Pour everything into the slow cooker.
Add to the Crock Pot:
- Add ½ lb pearl onions, ½ lb baby red potatoes, and ½ lb carrots to the slow cooker with the browned beef. Stir gently to distribute evenly.
- Pour 32 oz gluten-free beef broth over the beef and vegetables.
- Add ½ teaspoon kosher salt, 3 tablespoons tomato paste, 2 cloves garlic, 2 whole dried bay leaves, and 1 tablespoon fresh thyme leaves. Stir until the tomato paste is well incorporated into the broth.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the beef is fork-tender and easily pulls apart. Using two forks, lightly shred the beef directly in the show cooker, leaving some larger chunks intact.
Thicken the Stew:
- In a small bowl, whisk together 2 tablespoons cornstarch and ½ cup cold water until smooth with no lumps.
- Pour the slurry into the slow cooker and stir to combine. Cover and cook on LOW for an additional 30 minutes, until the broth has thickened.
Serve:
- Remove and discard any bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh thyme sprigs. Serve hot with crusty gluten-free bread or over mashed potatoes.
Notes
- Gluten-Free Broth: Always check your labels to make sure your beef broth is gluten-free.
- Searing the Beef: Don't skip this step. It adds tons of flavor to the stew.
- Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 381kcal | Carbohydrates: 18g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1013mg | Potassium: 1059mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6530IU | Vitamin C: 13.3mg | Calcium: 72mg | Iron: 4.5mg
