Easy and Delicious Gluten-Free Beef Stew Recipe
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.
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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.
Servings: 8 people