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Easy Gluten-Free Beef Stew (Dairy-Free)

In this delicious gluten-free beef stew, tender chunks of beef and stewed vegetables are mixed with a tasty gravy flavored with herbs and vegetables.

This easy beef stew is a great meal for the colder months, and is perfect over rice, with gluten-free rolls or cornbread too. Totally dairy-free too, but no one would care!

Up close shot of gluten-free beef stew on kitchen towel.

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Tender Gluten-Free Beef Stew

If I want something even heartier than just a bowl of soup, the next best option is always a stew.

And, my friends, this absolutely amazing tender Dutch oven beef stew is perfect for snuggling up to on a cold day, and I know it’s about to be a family favorite during the fall and winter months.

Slow cooked beef chunks cooked until tender in a delicious gravy that’s immensely flavorful. So incredibly tasty and comforting!

cornbread in a cast iron skillet
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Top down view of a bowl of gluten-free beef stew on white board.

Why This Recipe Works:

  • Simple Ingredients: The ingredients required to make this easy gluten-free beef stew are easily accessible at the local grocery store (you might even have most of them at home).
  • Easy to Make: While it may take some time to simmer the ingredients, the preparation for this gluten-free stew is relatively simple. Even if it’s your first time making stew, don’t worry!
  • Totally Gluten-Free and Dairy-Free: The great thing is that this stovetop beef stew recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it!
Easy gluten-free beef stew in a bowl.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free dairy-free beef stew recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients required for gluten-free beef stew recipe laid out on white board.

Recipe Notes + Substitutions:

  • Beef: For best results, I recommend using chuck steak (beef chuck roast) for this gluten-free beef casserole recipe because chuck meat is relatively cheap and has good flavor, but feel free to use other cuts of beef if you prefer (just bear in mind that leaner cuts may result in drier textures).
  • Olive Oil: I like using extra virgin olive oil, but feel free to use another vegetable oil such as avocado oilsunflower oil, or corn oil if you prefer.
  • Gluten-Free Worcestershire Sauce: Worcestershire sauce adds plenty of flavor to the stew’s gravy, so don’t leave it out. If you are Celiac or gluten-intolerant, make sure to use gluten-free Worcestershire sauce. Alternatively, if you wish to keep this recipe soy-free, go ahead and use coconut aminos instead.
  • Gluten-Free Tamari Sauce: Tamari sauce is basically a gluten-free soy sauce. If you are not Celiac or gluten-intolerant, go ahead and use normal soy sauce if you prefer. Alternatively, if you wish to keep this gluten-free beef stew recipe soy-free, go ahead and use coconut aminos instead.
  • Beef Broth: Homemade beef broth will be the best, but you can always use low sodium store-bought beef broth for convenience (if you are Celiac or gluten-intolerant, make sure to use gluten-free beef broth.) Alternatively, you may also use bone broth, beef stock, beef bouillon cubes if that’s what you have instead.
  • Herbs: I like using a mix of fresh rosemary, fresh thyme and bay leaves to cook the stew with as they impart beautiful flavors and aromas.
  • Garlic: I used a whole head of garlic (which I then cut into half horizontally) as it makes it easier to remove it later on, but you can also use individual garlic cloves if you prefer.
  • Veggies: I used a combination of onions, carrots, celery for the veggies in this gluten-free stew, but feel free to add or use other types of vegetables (such as green beans, frozen peas, or turnips) if you prefer.
  • Potatoes: I used baby yukon gold potatoes, but you can also use red potatoes, russet potatoes or sweet potatoes if you prefer.
  • Gluten-Free Flour: The flour is meant to thicken the gravy, so add accordingly depending on how thick you like your gravy (it’s always better to start with less and increase a little at a time). If you don’t have gluten-free all-purpose flour, you can also use equal amounts of cornstarch, potato starchtapioca starch or arrowroot starch (arrowroot flour) instead.

How to Make Gluten-Free Beef Stew (Stovetop):

1. Season Beef Cubes

Rinse and pat dry the beef, cut into 1 inch cubes. Put the beef cubes in a bowl, add salt, black pepper and olive oil. Mix well to combine.

Seasoned beef cubes in a white bowl.

2. Sear Beef Cubes

Sear the beef in portions in a hot pan so that a fried crust forms over the entire surface of the beef. Transfer the seared beef chunks to a heavy bottom pot or Dutch oven.

(TIP: Browning the meat is an extra step but an important one that shouldn’t be skipped because it adds a rich flavor that you won’t get from anything else. I highly recommend that you take the time to sear the meat, you won’t regret it!)

Beef cubes being seared in a skillet.

3. Prepare Gravy

Pour the broth, gluten-free Worcestershire sauce and gluten-free tamari sauce into the pan and bring to a boil, stirring occasionally.

Beef broth mixture in a saucepan.

4. Combine Gravy, Beef, and Herbs in Pot

Pour the gravy into a heavy bottom pot (or large Dutch oven) with the beef. Add rosemary, thyme, bay leaf and garlic clove, cut in half crosswise. Let the ingredients simmer on low heat for 1 hour.

Beef stew ingredients in a Dutch oven.

5. Sauté Veggies

While the other ingredients are simmering in the pot, heat up 1 tablespoon of olive oil in a skillet over medium high heat. Sauté the chopped onions, sliced carrots, and diced celery medium heat for 5-6 minutes, before transferring to a plate.

Vegetables being sautéed in a skillet.

6. Fry Potatoes

In the same skillet, heat up the remaining 1 tablespoon of olive oil medium high heat. Fry the halved baby potatoes for 7-8 minutes on medium heat, then transfer to a plate.

Baby potatoes cooking in skillet.

7. Add Veggies to Pot

Transfer the cooked vegetables to the heavy bottom pot with the beef. Add salt according to taste.

GF Beef stew ingredients in Dutch oven.

8. Simmer Until Ready

Mix everything thoroughly and leave to simmer on low heat for another 30 minutes under the lid. Stir after 15 minutes. Mix the gluten-free flour with 2 tablespoons of water and pour the slurry mixture into the pot and mix well to thicken the gravy.

If the gravy is not liquid enough, add 1/4 cup more water or broth. Or if you prefer a thicker stew, you can add a bit more gluten-free flour. After 30 minutes, this delicious gf beef stew is ready to be served. However, if you feel that the beef is not tender enough, increase the cooking time.

Freshly cooked gluten-free beef stew in a pot.

9. Garnish and Serve

Serve with gravy and garnish the savory dairy-free beef stew with fresh rosemary.

Holding up a ladle from a pot of gluten-free beef stew.

Dish by Dish Tips/Tricks:

  • Type of Beef: I recommend using chuck steak for this gf beef stew recipe because chuck meat is relatively cheap and has good flavor, but feel free to use other cuts of beef stew meat if you prefer. (Just bear in mind that leaner cuts may result in drier textures).
  • Swap Out the Beef: If you prefer not to use beef, you can always swap out the beef cubes with pork or lamb instead.
  • Additional Add-Ins: You can also add in a cup of red wine (such as pinot noir) for extra flavor.

Recipe FAQs:

How to Store Gluten-Free Beef Stew?

To store, place the cooled homemade beef stew in an airtight container and store in the refrigerator for up to 3 days. Reheat over low heat before serving.

Can I Cook The Beef Stew in a Slow Cooker?

Yes you can! While this hearty gluten-free stew recipe is made on the stove top, you can also combine all the ingredients (once the beef cubes are seared) in a crock pot slow cooker and cook on the low setting for 8 hours or the high setting for 4 hours.

Tender beef stew in a white bowl.

Gluten-Free Beef Recipes You’ll Love:

Other Main Dishes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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A bowl of beef stew (gluten-free)

Gluten Free Beef Stew Recipe (Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Felicia Lim
  • Total Time: 2 hours
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

In this delicious gluten-free beef stew recipe, tender chunks of beef and stewed vegetables are mixed with a tasty gravy flavored with rosemary, thyme, bay leaves, garlic and onions. This easy beef stew is a great meal for the colder months, and is perfect over rice, pasta, polenta or even enjoyed by itself. Totally dairy-free too, but no one would care!


Ingredients

Units Scale

Instructions

  1. Season Beef: Rinse and pat dry the beef, cut into 1 inch cubes. Put in a bowl, add salt, pepper and olive oil. Mix well to combine.
  2. Sear Beef Cubes: Sear the beef cubes in portions in a hot pan so that a fried crust forms over the entire surface of the beef. Transfer the seared beef to a saucepan or Dutch oven.
  3. Prepare Gravy: Pour the broth, gluten-free Worcestershire sauce and gluten-free tamari sauce into the pan and bring to a boil, stirring occasionally.
  4. Combine Gravy, Beef, Herbs in Pot: Pour the gravy into a heavy bottom pot (or Dutch oven) with the beef. Add rosemary, thyme, bay leaf and garlic clove, cut in half crosswise. Let the ingredients simmer on low heat for 1 hour.
  5. Sauté Veggies: While the other ingredients are simmering in the pot, heat up 1 tablespoon of olive oil in a skillet over medium high heat. Sauté the chopped onions, sliced carrots, and diced celery medium heat for 5-6 minutes, before transferring to a plate.
  6. Fry Potatoes: In the same skillet, heat up the remaining 1 tablespoon of olive oil medium high heat. Fry the halved baby potatoes for 7-8 minutes on medium heat, then transfer to a plate.
  7. Add Veggies to Pot: Transfer the cooked vegetables to the heavy bottom pot with the beef. Add salt according to taste.
  8. Simmer: Mix everything thoroughly and leave to simmer on low heat for another 30 minutes under the lid. Stir after 15 minutes. Mix the gluten-free flour with 2 tablespoons of water and pour the mixture into the pot and mix well to thicken the gravy. If the gravy is not liquid enough, add 1/4 cup more water or broth. After 30 minutes, the beef stew is ready to be served. However, if you feel that the beef is not tender enough, increase the cooking time.
  9. Garnish and Serve: Serve with gravy and garnish with fresh rosemary.

Notes

Beef: For best results, I recommend using chuck steak for this gluten-free beef stew recipe because chuck meat is relatively cheap and has good flavor, but feel free to use other cuts of beef if you prefer (just bear in mind that lean cuts may result in drier textures).

Olive Oil: I like using extra virgin olive oil, but feel free to use another vegetable oil such as avocado oil, sunflower oil, or corn oil if you prefer.

Gluten-Free Worcestershire Sauce: Worcestershire sauce adds plenty of flavor to the stew’s gravy, so don’t leave it out. If you are Celiac or gluten-intolerant, make sure to use gluten-free Worcestershire sauce.

Gluten-Free Tamari Sauce: Tamari sauce is basically a gluten-free soy sauce. If you are not Celiac or gluten-intolerant, go ahead and use normal soy sauce if you prefer.

Beef Broth: Homemade beef broth will be the best, but you can always use store-bought beef broth for convenience.

Herbs: I like using a mix of fresh rosemary, thyme and bay leaves to cook the stew with as they impart beautiful flavors and aromas.

Garlic: I used a whole head of garlic (which I then cut into half horizontally) as it makes it easier to remove it later on, but you can also use individual garlic cloves if you prefer.

Veggies: I used a combination of onions, carrots, celery and potatoes for the veggies, but feel free to add or use other types of vegetables if you prefer.

Gluten-Free Flour: The flour is meant to thicken the gravy, so add accordingly depending on how thick you like your gravy. If you don’t have gluten-free all-purpose flour, you can also use equal amounts of corn starch or tapioca starch instead.

Storing: To store, place the cooled beef stew in an airtight container and store in the refrigerator for up to 3 days. Reheat over low heat before serving.

  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American



13 Comments

  1. Hi Felicia,

    Just reading your post and looking at the pictures in your post made me hungry and could not wait to get a bowl of the beef stew to satisfy my hunger stomach.

    Ciao!
    Mum






  2. Felicia, I fall in love with your posts more and more! Not only do I learn more about you, but I also learn fun facts like this three wise men tradition! Very interesting! I’ve never heard of it before. I am a sucker for traditions, for sure. I feel connected to you in some ways bc I can relate to a lot of your thoughts and emotions. You don’t understand how many times I wish that I could go back to the simpler days, when even though things weren’t so peachy, I was happy. For instance, even though kids made fun and bullied me at school bc I couldn’t speak English, I looked forward to hopping on the car with my dad and my sister, singing the whole way to there. I miss those simpler days…but then again, I’ve gained a lot of wisdom (or so I’d like to think) that can only come with age. Life is good 😉

    1. Min!

      Your comment made my morning! Thank you for being so generous in your compliments! I’m really glad you feel connected with the way I think!

      And I completely agree with you on traditions – in Singapore, there aren’t many traditions that we still keep, because it is a very young country that is continuously evolving – but where we do keep traditions such as Chinese New Year visiting the family and friends, eating dumplings and mooncakes during certain Chinese festivals, it connects me to back to the past – since its a tradition we’ve been doing forever (or at least since I was born!)

      I think everyone’s childhood holds something special for them, and while there may be patches which were not so nice (like an inferiority complex I used to suffer), there were many happy times that I always recall fondly. So I definitely get what you mean about “even though things weren’t so peach, I was happy”.

      🙂 Big hug from Buenos Aires!!

  3. It’s sweet to see other families keep little traditions like that alive – my mom still fills up a stocking for me, even though she barely even decorated the house now that they live so far and my brother and I are older. Even if the house is bare, she still manages to bring me a laden Christmas stocking, full of little treats and goodies that remind me of when I was young.

    And love this stew!! I think we are in for a long, cold winter in NJ so the more stews, the better 😀

    1. Jess!

      Family traditions somehow keep the family remembering the happiness of childhood…the traditions that slip away with time and age, somehow take memories away with them too.

      So sweet that your mum still fills up your stocking for you so you get a bag full of presents when you return for Christmas! 🙂 I’m curious, because of your surname, did you parents/grandparents hail from Latin America?

      Hope the winter doesn’t get too harsh in NJ!! if not, an even better excuse to cook and eat alot!!

      hugs!

      1. Heehee yes I am Costa Rican 🙂 Mom’s Italian but I’m half Latin American on my father’s side

  4. Felicia girl, you had me at veal shanks! Oh my goodness, this looks so good! My mother is the one who makes the delicious beef stew in our home. How I miss it! I loved reading about “El dia de Reyes.” It is a day my family celebrates as well. Last night I called my “tia” in Spain to say, “felicidades.” Alas, we no longer set out our shoes but we still exchange little gifts–mainly in the form of candy or other edibles. My daughter returned to the States yesterday. I sent her off with a bag of “Toblerone” chocolates as her treat! How wonderful to read this post and think of past “Tres Reyes Magos” celebrations! 🙂

    1. Bella!

      So glad to hear that you celebrate the “Dia de los reyes” too! Can you believe that the first year I was in Argentina and my bf’s family told me about this custom, I wanted to put out three pairs of shoes so I could get THREE presents?? Ha, I was greedy. I really did end up getting three presents (from my bf, his mum and his dad!)

      I’m just curious, where are you based? I always thought u were based in the States, but if your daughter returned to the States (addictive, chewy Tolberone in hand), then I figure you must be somewhere else! Please solve this riddle for me. Too complex for a Monday afternoon!

      xoxo!

      1. Felicia, would you believe that not revealing my country of residence is part of the anonymity I cultivate on my blog? I always tell my readers that I am in Europe but never reveal exactly where! ha! I will give you a hint–I am not in Spain or Germany! 🙂

        1. Nice. I like the anonymity card. Ok, here are three guesses: the UK, Sweden or France! You don’t have to tell me which, just whether anyone of these countries make the mark! hehe.

  5. Hi Felicia! This is making me super duper hungry. Vegetable Beef Stew is one of my favorite dishes to make. I have never try it with butternut squash. It looks so good, especially with the beef bone. I love meat on the bone. Wish you could cook for me 🙂

    1. Hello Irene!!

      Yes, stews are so lovable because they are just soooo easy to make! Leave them on the pot for a long time and they magically transform into amazingly, nourishing food! I love meat on the bone too – so much tastier than just meat by itself!

      Would be so cool to cook together – if Im ever in California or if you’re ever in Buenos Aires!! 🙂

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