Gluten-Free Beef Stew

Name: Gluten-Free Beef Stew
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 8
Cuisine: American
Ingredients: ¼ cup Gluten-Free All-Purpose Flour (1/4 cup gluten-free all-purpose flour King Arthur brand recommended); 1 ½ tsp Seasoned Salt (1.5 tsp seasoned salt divided); 2 lb Beef Chuck Roast (2 lbs Chuck roast cut into cubes (you can ask your butcher to do this for you)); 2 tbsp Olive Oil (2 tbsp olive oil divided); 1 piece Yellow Onion (1 onion finely chopped); 2 cloves Garlic (2 cloves garlic minced); ½ cup Dry Red Wine (1/2 cup good red wine Pinot Noir, Cab Sav, or Merlot works well here); 2 tbsp Tomato Paste (2 tbsp tomato paste); 1 tsp Worcestershire Sauce (1 tsp Worcestershire sauce); 4 pieces Carrot (4-5 large carrots peeled and sliced into 1-inch pieces — up to 5); 1 ½ lb Yukon Gold Potato (1.5 lbs Yukon gold potatoes cut into chunks *see notes for other potato options); 1 piece Celery (1 stalk celery sliced into small pieces); 32 fl oz Beef Stock (32 oz beef stock make sure it's gluten-free); 1 tsp Black Pepper (1 tsp black pepper); 1 tsp Paprika (1 tsp sweet paprika); 1 piece Bay Leaves (1-2 bay leaves If they are small, I use two leaves or one large leaf — up to 2); 1 sprig Thyme (1 sprig fresh thyme you can use 1 tsp dried thyme, but fresh is best); 0 pieces Table Salt (Additional salt to taste) — optional

A hearty, gluten-free American beef stew made with chuck roast, red wine, and root vegetables, slow-cooked to tenderness.

250 minAmerican

Servings8

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Dairy Free
Halal

Ingredients

For 8 servings

Gluten-Free All-Purpose Flour¼ cup · 1/4 cup gluten-free all-purpose flour King Arthur brand recommended
Seasoned Salt1 ½ tsp · 1.5 tsp seasoned salt divided
Beef Chuck Roast2 lb · 2 lbs Chuck roast cut into cubes (you can ask your butcher to do this for you)
Olive Oil2 tbsp · 2 tbsp olive oil divided
Yellow Onion1 piece · 1 onion finely chopped
Garlic2 cloves · 2 cloves garlic minced
Dry Red Wine½ cup · 1/2 cup good red wine Pinot Noir, Cab Sav, or Merlot works well here
Tomato Paste2 tbsp · 2 tbsp tomato paste
Worcestershire Sauce1 tsp · 1 tsp Worcestershire sauce
Carrot4 pieces · 4-5 large carrots peeled and sliced into 1-inch pieces — up to 5
Yukon Gold Potato1 ½ lb · 1.5 lbs Yukon gold potatoes cut into chunks *see notes for other potato options
Celery1 piece · 1 stalk celery sliced into small pieces
Beef Stock32 fl oz · 32 oz beef stock make sure it's gluten-free
Black Pepper1 tsp · 1 tsp black pepper
Paprika1 tsp · 1 tsp sweet paprika
Bay Leaves1 piece · 1-2 bay leaves If they are small, I use two leaves or one large leaf — up to 2
Thyme1 sprig · 1 sprig fresh thyme you can use 1 tsp dried thyme, but fresh is best
Table Salt0 pieces · Additional salt to taste · optional

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Steps

1Whisk the flour with 1/2 tsp seasoned salt in a large bowl.
2Toss the cubed beef with the flour mixture until evenly coated.
3Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
4Add the dredged beef to the hot skillet and sear on each side until evenly browned (about 30-45 seconds per side). Work in batches until all the beef is seared and transfer the meat to the slow cooker. Add a little extra oil, or use olive oil cooking spray, if needed.
5Add the remaining olive oil to the skillet and reduce the heat to medium.
6Add the onions and garlic and cook for 2 more minutes, stirring often, until lightly golden. Pour the onions and garlic over the beef in the crockpot.
7Whisk together: wine, tomato paste, and the Worcestershire sauce and pour on top of the onions and beef.
8Add the remaining ingredients to the slow cooker and pour the stock over the top.
9Cook on High for 4 hours, or 8 hours on Low. The meat should be fork tender when done.