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!
- 1 pound chuck steak
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon gluten-free Worcestershire sauce
- 4 tablespoons gluten-free Tamari sauce
- 3 cups beef broth, plus more as needed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2–3 bay leaves
- 1 head of garlic, cut in half horizontally
- 1 onion, diced
- 1 carrot, sliced
- 3 celery stalks, diced
- 2 pounds baby potatoes, washed and halved
- 2 tablespoons gluten-free all-purpose flour
- 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.
- 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.
- Prepare Gravy: Pour the broth, gluten-free Worcestershire sauce and gluten-free tamari sauce into the pan and bring to a boil, stirring occasionally.
- 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.
- 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.
- 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.
- Add Veggies to Pot: Transfer the cooked vegetables to the heavy bottom pot with the beef. Add salt according to taste.
- 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.
- Garnish and Serve: Serve with gravy and garnish with fresh rosemary.
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).
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
Keywords: gluten-free beef stew