This gluten free beef stew in a dutch oven simmers juicy pieces of beef in a savory tomato thyme broth with tender pieces of potatoes, carrots, mushrooms, and peas. This beef stew can also be made in the Instant Pot or slow cooker and is topped with fresh herbs and cheese and is perfect to dip fresh crusty breads into!

Best gluten-free beef stew:

This is by far the best gluten-free beef stew out there!

Not only is it so stinking easy to make, but it's got a ton of other tasty qualities about it too!

The beef is so tender and juicy, it just soaks up the flavors of the savory red sauce.

The deep red sauce is a combination of simmering red wine with beef broth, tomato paste, bay leaves, sage, and thyme.

After simmering the meat in the mellow red sauce, the potatoes, carrots, and peas are added.

These are added during the middle of the simmering process so the vegetables turn out perfectly tender and not mushy and over cooked.

The vegetables are simply soft to the bite on the inside and the outside.

What to pair with beef stew:

We love pairing our stew with fluffy buttermilk biscuits or jalapeno cheddar cornbread cupcakes!

These are perfect for dunking into each cup of warm steamy stew!

What type of beef to use?

I always like to purchase cubed "beef for stew" from the grocery store.

It's always available by the butcher counter, cut into perfect-sized cubes just waiting for me to pick it up and put it in my cart.

If you can't seem to luck out and have this in your grocery store, then you can look for a few different beef options for this stew recipe.

You can look for inexpensive, tougher cuts of meat for beef stew.

Turns out that the 2 hours of cooking the beef in that delicious delicious simmering broth produces an insanely tender and juicy piece of meat!

Therefore, look for a beef chuck (the shoulder) or beef round (the rump) roast!

How can I cook this stew if I don't have a dutch oven?

Instant Pot / Pressure Cooker:

To make gluten-free beef stew in an instant pot, follow steps 1 and 2 just like in the original recipe. For steps 1 and 2 you can set your instant pot to "saute" and brown the meat and saute the garlic/onion in the Instant Pot.

Once you get to step 3, you will be placing all of the ingredients into your pressure cooker instead of placing them into a dutch oven.

Then, instead of cooking the stew in the dutch oven for 2 hours, you will seal the lid of your Instant Pot once all of your sauce, meat, and vegetables are inside and set to Manual High Pressure for 25 minutes and let the pressure release manually after it is done cooking.

Slow Cooker / Crock Pot:

To make gluten-free beef stew in a slow cooker, follow steps 1 and 2 just like in the original recipe.

Once you get to step 3, you will be placing all of the ingredients into your slow cooker instead of placing them into a dutch oven.

Then, instead of cooking the stew in the dutch oven for 2 hours, you will cover your crock pot once all of your sauce, meat, and vegetables are inside and either cook on low for 7-8 hours or on high for 3-4 hours.

Beef stew ingredients:

• 3 tablespoon olive oil or butter
• 1 medium yellow or white onion
• minced garlic
• 1-1.5# beef stew meat, cubed
• gluten-free flour blend
• red wine
• worcestershire sauce
• 4 medium russet potatoes, cubed
• bay leaves
• dried sage leaves
• dried thyme
• tomato paste
• beef stock
• 1 cup frozen peas
• 2 medium carrots, sliced into coins

Scroll down to the recipe card for the full ingredient list and instructions.

Cooking Instructions:

1. Place your beef cubes in a large zippie bag with the flour, close up the back, and shake it until the beef pieces are coated in a light layer of flour.
2. Preheat your dutch oven over medium-high heat with the olive oil or butter and minced garlic. Cook garlic and onion until fragrant and slightly turning golden broan. Add in beef cubes until browned on all edges, adding a pinch of salt and pepper if you'd like.
3. Add in beef broth, red wine, worcestershire sauce, tomato paste, bay leaves, and dried sage and thyme into the dutch oven and stir until well mixed and starts to boil. Once boiling, lower the heat to where it is just hot enough to simmer and allow to simmer for 1 hour uncovered.
4. Add in the potatoes and carrots and cover. Continue simmering for 1 more hour, remembering to stir in the frozen peas during the last 15 minutes!

How to store leftover stew:

You can store your room-temperature cooked beef stew in an airtight container in the fridge for up to 4 days.

Can you freeze beef stew?

Yes you can!

Place the room temperature beef stew in a freezer-safe storage bag, remove the air from it and place it neatly in the freezer so that it lays nice and flat.

When ready to reheat your frozen stew, simply place the frozen stew in the bag in your fridge or 24 hours to thaw before reheating in the microwave.

How to reheat your leftover beef stew:

Place your leftover stew in a microwave-safe bowl with a loose-fitting lid so that hot air can escape.

Microwave your stew on high power for 1-2 minutes, depending on how hot you like your stew.

Make sure you stir your stew well once reheated in the microwave and be careful when eating because the stew may be very hot after microwaving.

More delicious soupy dishes:

• Gluten-Free Chicken and Dumplings
• Mexican Chicken Noodle Soup
• Skinny Loaded Baked Potato Soup
• Egg Drop Noodle Soup
• Gluten-Free Beer Cheese Soup