Gluten-Free Beef Stew
By the Gluten Free Recipes team ·
This hearty gluten-free beef stew boasts tender chunks of beef simmered in a rich, savory broth, thickened to perfection for a comforting and satisfying meal. The subtle umami notes from tamari and the aromatic garlic create a deeply flavorful experience.
At a glance: This easy dinner recipe yields 4 servings in about 2h 15m (25 min prep, 110 min cook). It uses 13 ingredients — including beef chuck, olive oil, onion — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Beef Stew: When preparing this dinner recipe, exercise caution with all packaged ingredients, especially broths and tamari, to ensure they are certified gluten-free. Cross-contamination can occur during manufacturing, so always check labels for potential gluten exposure In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Beef Stew: This recipe is naturally gluten-free, relying on cornstarch for thickening instead of gluten-containing starches. Always ensure your broth and tamari are certified gluten-free.
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups GF beef broth
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp salt
- 0.5 tsp black pepper
- 1 sprig fresh thyme (optional)
Instructions
- 1
Pat the beef cubes completely dry with paper towels and season generously with salt and black pepper. This step is crucial for achieving a good sear and developing rich flavor.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding the pot, and sear for about 3-4 minutes per side until deeply browned. Remove the seared beef to a plate.
- 3
Reduce the heat to medium and add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 4
Pour in the GF beef broth and GF tamari, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the fresh thyme sprig, if using. Bring the liquid to a simmer, then return the seared beef and any accumulated juices to the pot. Cover the pot, reduce the heat to low, and let it simmer gently for about 25-30 minutes, or until the beef is tender.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Slowly pour this slurry into the simmering stew while stirring constantly. Continue to cook and stir for about 2-3 minutes, or until the stew has thickened to your desired consistency. Remove the thyme sprig before serving. Serve hot, perhaps over gluten-free rice or mashed potatoes.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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