Easy and Delicious Gluten-Free Beef Stew Recipe
When Corey and I were first married, we would still travel to his home state of North Dakota for the holidays. Nowadays, his family has grown so big, we no longer fit in his stepmom’s house, so we opt for renting a cabin big enough to hold us, sometimes in Utah, sometimes in the Black Hills of South Dakota.
Corey’s hometown is just 45 minutes south of the Canadian border, AND it is flatter than flat so the wind truly comes sweeping down the plain in a way that makes it hard to breathe. When I say I have never experienced a cold like North Dakota cold, I mean it. And when I say I have never seen so much snow, I mean it. One of our adventures to the North was in December of 2012, we were newlyweds and decided to fly from Tulsa to Minneapolis, then from Minneapolis we would took the train to Williston. To date, it’s a memory I love most. The early years before babies, just the two of you. We couldn’t afford a sleeper car, so we slept in our chairs, uncomfortably. But when we woke the next morning, we headed to the dining car for breakfast. I peered out the windows, the coffee warming up my finger tips, evidence of a drafty night spent in a train. And the pure, simple panoramic view of North Dakota made me fall in love with it. I was getting a glimpse of the backdrop to Corey’s childhood. The rustic rolling tundra, farm lands for miles. No tree in sight. But it was uniquely beautiful. And I could picture him growing up. Frolicking around his farm, with all his towheaded siblings. And I smile, wishing I could have known him then, when he was just a boy.
The weather this week has been windy and cold, ushering all those vibes of cozy by the fire with a bowl of hot soup or stew, so OF COURSE I made this beef stew recipe. Last winter Corey requested a beef stew recipe that had bacon and was without mushrooms, and one that reminded him of the beef stew he had growing up. This recipe checks all the boxes. It warms you up and is hearty to a T. The bacon and wine add such a depth of flavors, while the medley of herbs dance throughout for a perfect blend of spices. And when I make this stew, I always picture that beautiful panoramic view from our train ride through North Dakota.
Why You’ll Love This Recipe:
- Naturally Gluten-Free Comfort Food: All the hearty flavor of classic beef stew — just made gluten-free with a simple flour swap.
- Rich, Deep Flavor: The combination of crispy bacon, seared beef, red wine, and herbs creates a restaurant-quality stew right in your own kitchen.
- Perfect for Cold Days: This stew warms you from the inside out — cozy, savory, and deeply satisfying.
- Flexible Cooking Methods: Make it your way! Oven-baked for slow-simmered tenderness or Instant Pot for a fast weeknight dinner.
- Meal Prep Friendly: Tastes even better the next day as the flavors meld together — it’s a dream for leftovers.
- Family Favorite: This recipe is one the whole family will love!
- Simple Ingredients: The recipe comes together with just a few ingredients and cane be made in a pressure cooker, over the stove top in the crockpot!
Ingredients:
- 6 oz bacon, chopped into ¼” strips
Adds smoky depth and richness to the stew base. Choose naturally cured or nitrate-free bacon for best flavor. - 2 Tbsp olive oil, to sauté
Use extra-virgin olive oil or avocado oil to brown the beef and vegetables — both hold up well to high heat. - 2½ lbs beef stew meat (or beef chuck cut into 1″ pieces)
Chuck roast is ideal for stews because it becomes tender and flavorful after slow cooking. Trim any excess fat if needed. - 2½ tsp sea salt, divided (or to taste)
Layering salt helps develop flavor at each step. You’ll use some for the beef, and the rest to season the stew later. - 1½ tsp black pepper, freshly ground, divided
Adds warmth and balance — season both the beef and the broth for even flavor. - ¼ cup gluten-free all-purpose flour
Helps brown the beef and slightly thickens the stew. Choose a blend with xanthan gum or arrowroot for best results. - 2 cups good dry red wine
Deepens the flavor and adds a rich, complex note to the stew. Cabernet Sauvignon, Merlot, or Pinot Noir are great choices.
(If avoiding alcohol, substitute with additional beef broth plus 1 Tbsp balsamic vinegar.) - 5 carrots, peeled and cut into ½” thick pieces
Adds natural sweetness and heartiness. Try rainbow carrots for extra color. - 1 medium yellow onion, diced
The flavor foundation — sauté until golden for the best depth of flavor. - 4 garlic cloves, minced
Enhances the aroma and overall flavor of the stew. Fresh garlic works best over jarred. - 1 Tbsp tomato paste
Adds umami and richness. For deeper flavor, caramelize it briefly before adding liquids. - 4 cups beef stock
Use low-sodium or homemade stock to control salt levels. Bone broth adds extra richness. - 2 bay leaves
Infuses subtle herbal notes — be sure to remove before serving. - ½ tsp dried thyme
Offers earthy, savory notes that pair beautifully with beef. - ½ tsp dried rosemary
Adds an aromatic, woodsy flavor. Crush slightly between your fingers before adding to release oils. - ½ tsp dried parsley
Brings a hint of freshness and balances the richness of the stew. - 1½ lbs small potatoes (new potatoes or fingerlings), halved or quartered
Choose waxy potatoes (like Yukon Golds or fingerlings) — they hold their shape and stay creamy when simmered. You substitute red potatoes, russet potatoes or sweet potatoes.
Instructions
- Cook the Bacon
- Place a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the chopped bacon and cook until crisp and golden, about 6–8 minutes, stirring occasionally.
- Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Leave about 1–2 tablespoons of bacon grease in the pot — this will infuse the stew with incredible flavor.
- Season and Dredge the Beef
- While the bacon is cooking, pat the stew meat dry with paper towels (this helps it brown instead of steam).
- In a large bowl, toss the beef with gluten-free flour, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until evenly coated.
- Shake off any excess flour before searing — you just want a light, even dusting.
- Sear the Beef
- Working in small batches (so the pan isn’t overcrowded), sear the beef in the hot bacon grease over medium-high heat.
- Let each piece cook undisturbed for 2–3 minutes per side, until browned.
- Remove the browned beef to a plate and continue until all the meat is seared.
- Don’t rush this step — the browned bits at the bottom of the pot are what give your stew deep, rich flavor.
- Deglaze with Red Wine
- Carefully pour in the 2 cups of dry red wine, scraping the bottom of the pot with a wooden spoon to lift up those flavorful brown bits.
- Bring to a gentle boil, then reduce to a simmer and cook uncovered for 8–10 minutes, allowing the wine to reduce slightly and the alcohol to cook off.
- The mixture should smell rich and slightly sweet at this point.
- Sauté the Vegetables
- While the wine simmers, heat a large non-stick skillet over medium-high heat and add 2 tablespoons of olive oil.
- Add the carrots, onion, and garlic, and sauté for about 4 minutes, stirring often until the onions begin to soften and turn golden.
- Add 1 tablespoon of tomato paste and stir for another minute — this step deepens the flavor and adds a touch of natural sweetness.
- Transfer the sautéed vegetables into the Dutch oven with the wine mixture.
- Combine and Add Seasonings
- Add the seared beef, crisped bacon, and any juices that have collected on the plate back into the pot.
- Stir in the remaining salt and pepper, beef stock, bay leaves, thyme, rosemary, parsley, and potatoes.
- Mix gently to combine, ensuring all the ingredients are submerged in liquid.
- If needed, add a bit more beef stock or water to cover.
- Cook the Stew
Oven Method:- Preheat your oven to 325°F (163°C).
- Cover the Dutch oven with a tight-fitting lid and bake for 1 hour and 45 minutes, or until the beef is fork-tender and the potatoes are soft.
- Stir halfway through cooking to ensure even simmering.
- Instant Pot Method:
- Secure the lid and set the valve to sealing.
- Pressure cook on High for 30 minutes, then allow a natural pressure release for 10 minutes before finishing with a quick release.
- Carefully remove the lid and stir.
- Finish and Serve
- Discard the bay leaves and taste the stew — adjust salt and pepper if needed.
- For a slightly thicker consistency, simmer uncovered on the stovetop for 5–10 minutes before serving.
- Garnish with a sprinkle of fresh parsley if desired.
Perfect Pairings:
- Gluten-Free Bread: Serve with a crusty gluten-free baguette or dinner rolls for soaking up the savory broth.
- Mashed Potatoes or Cauliflower Mash: A creamy base that balances the stew’s bold flavors.
- Side Salad: Try a simple mixed greens salad with balsamic vinaigrette to add freshness and a little acidity.
- Roasted Green Beans or Brussels Sprouts: Their caramelized edges and light crunch complement the rich stew perfectly.
- Red Wine: If you used wine in the recipe, pour yourself a glass of the same — it ties all the flavors together beautifully.
Helpful Hints
- Don’t Skip the Sear: Browning the beef in batches builds deep, rich flavor — those golden bits on the bottom of the pot are pure magic once deglazed.
- Use a Good Wine: Choose a wine you’d actually drink! It makes a big difference in the final taste. Cabernet Sauvignon or Pinot Noir are both great options.
- Make It Ahead: This stew tastes even better the next day. The flavors continue to develop as it sits, so go ahead and make it in advance.
- Freezer Friendly: Let the stew cool completely, then store in airtight containers or freezer bags for up to 3 months. Reheat slowly on the stove or in your Instant Pot on “sauté.”
- Adjust Thickness: If you prefer a thicker stew, simmer uncovered for 10–15 minutes before serving. For a thinner consistency, add a splash of extra broth.
- Low-Sodium Tip: If using store-bought broth, go for low-sodium — you can always add salt later but can’t take it away once it’s in.
- Storage: Store leftover beef stew in an airtight container.
Variations
- No Wine Version: Swap the red wine for extra beef broth and add 1 tablespoon of balsamic vinegar for that rich depth of flavor.
- Veggie Boost: Add mushrooms, peas, or chopped celery during the last 20 minutes of cooking for extra color and texture.
- Sweet Potato Twist: Replace regular potatoes with cubed sweet potatoes for a subtle sweetness and pop of color.
- Herb Swap: Fresh thyme or rosemary can replace dried herbs — just double the amount for a brighter, more aromatic flavor.
- Slow Cooker Option: After searing the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 8–9 hours or high for 4–5 hours until tender.
There’s just something special about a pot of beef stew simmering away on a chilly day — the way it fills your home with warmth, the rich aroma of herbs and red wine, and that first comforting bite that reminds you you’re home. This gluten-free beef stew is everything you want in a cozy dinner: tender beef that melts in your mouth, hearty vegetables, and a broth so flavorful you’ll want to soak up every drop. It’s made completely gluten-free (without losing any of the richness or depth of flavor) — thanks to a few simple swaps and layers of slow-simmered goodness. Whether you’re cozying up on a Sunday afternoon or need a nourishing meal on a busy weeknight, this stew fits the moment. You can bake it low and slow in the oven or make it quickly in the Instant Pot — either way, you’ll end up with a bowl of comfort that feels like a hug in every spoonful.
Nutrition Facts:
Servings: 8 | Serving Size: ~1½–2 cups
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 kcal |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Cholesterol | 105 mg |
| Sodium | 950 mg |
| Total Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Protein | 42 g |
| Vitamin A | 130% DV |
| Vitamin C | 20% DV |
| Calcium | 6% DV |
| Iron | 30% DV |
Check out the recipe card below for this delicious gluten-free beef stew recipe, perfect for a cold day!
Easy and Delicious Gluten-Free Beef Stew Recipe
Ingredients
- 6 oz bacon chopped into ¼” strips
- 2 Tbsp olive oil to sauté
- 2½ lbs beef stew meat or beef chuck cut into 1″ pieces
- 2½ tsp sea salt divided (or to taste)
- 1½ tsp black pepper freshly ground, divided
- ¼ cup gluten-free all-purpose flour
- 2 cups good dry red wine If avoiding alcohol, substitute with additional beef broth plus 1 Tbsp balsamic vinegar.
- 5 carrots peeled and cut into ½” thick pieces
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 Tbsp tomato paste
- 4 cups beef stock
- 2 bay leaves
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried parsley
- 1½ lbs small potatoes new potatoes or fingerlings, halved or quartered
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crisp and golden, about 6–8 minutes, stirring occasionally. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Leave about 1–2 tablespoons of bacon grease in the pot — this will infuse the stew with incredible flavor.
- While the bacon is cooking, pat the stew meat dry with paper towels (this helps it brown instead of steam). In a large bowl, toss the beef with gluten-free flour, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until evenly coated. Shake off any excess flour before searing — you just want a light, even dusting.
- Working in small batches (so the pan isn’t overcrowded), sear the beef in the hot bacon grease over medium-high heat. Let each piece cook undisturbed for 2–3 minutes per side, until browned. Remove the browned beef to a plate and continue until all the meat is seared. Don’t rush this step — the browned bits at the bottom of the pot are what give your stew deep, rich flavor.
- Carefully pour in the 2 cups of dry red wine, scraping the bottom of the pot with a wooden spoon to lift up those flavorful brown bits. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 8–10 minutes, allowing the wine to reduce slightly and the alcohol to cook off. The mixture should smell rich and slightly sweet at this point.
- While the wine simmers, heat a large non-stick skillet over medium-high heat and add 2 tablespoons of olive oil. Add the carrots, onion, and garlic, and sauté for about 4 minutes, stirring often until the onions begin to soften and turn golden. Add 1 tablespoon of tomato paste and stir for another minute — this step deepens the flavor and adds a touch of natural sweetness.
- Transfer the sautéed vegetables into the Dutch oven with the wine mixture.
- Add the seared beef, crisped bacon, and any juices that have collected on the plate back into the pot. Stir in the remaining salt and pepper, beef stock, bay leaves, thyme, rosemary, parsley, and potatoes.
- Mix gently to combine, ensuring all the ingredients are submerged in liquid. If needed, add a bit more beef stock or water to cover.
- Oven Method: Preheat your oven to 325°F (163°C). Cover the Dutch oven with a tight-fitting lid and bake for 1 hour and 45 minutes, or until the beef is fork-tender and the potatoes are soft. Stir halfway through cooking to ensure even simmering.
- Instant Pot Method: Secure the lid and set the valve to sealing. Pressure cook on High for 30 minutes, then allow a natural pressure release for 10 minutes before finishing with a quick release. Carefully remove the lid and stir.
- Finish and Serve. Discard the bay leaves and taste the stew — adjust salt and pepper if needed. Garnish with a sprinkle of fresh parsley if desired.
