Name: Hearty Gluten-Free Crock Pot Beef Stew
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Ingredients: 2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes; 1 tbsp olive oil (optional, for searing); 1 large yellow onion, chopped; 3 carrots, peeled and cut into 1-inch pieces; 2 celery stalks, cut into 1-inch pieces; 2 lbs small potatoes (like Yukon Gold), quartered; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, undrained; 3 cups gluten-free beef broth; 1/2 cup dry red wine (optional, ensure gluten-free); 1 tbsp gluten-free Worcestershire sauce (check labels!); 1 tsp dried thyme; 1/2 tsp dried rosemary; 2 bay leaves; Salt and freshly ground black pepper to taste; 2 tbsp cornstarch or tapioca starch + 2 tbsp cold water (for slurry, if thickening); Fresh parsley, chopped (for garnish)

Description

This comforting beef stew is packed with tender beef and vegetables, simmered slowly to perfection. It’s an easy, flavorful, and naturally gluten-free meal that’s perfect for a cozy evening.

Ingredients

2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes
1 tbsp olive oil (optional, for searing)
1 large yellow onion, chopped
3 carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
2 lbs small potatoes (like Yukon Gold), quartered
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
3 cups gluten-free beef broth
1/2 cup dry red wine (optional, ensure gluten-free)
1 tbsp gluten-free Worcestershire sauce (check labels!)
1 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
Salt and freshly ground black pepper to taste
2 tbsp cornstarch or tapioca starch + 2 tbsp cold water (for slurry, if thickening)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sear Beef (Optional but Recommended): Pat beef cubes dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides. Transfer seared beef to the slow cooker (or skip searing and place raw beef directly in).
Step 2: Layer Ingredients: Place chopped onions, carrots, celery, and potatoes evenly in the bottom of the slow cooker. Add the minced garlic.
Step 3: Combine Liquids & Seasonings: In a bowl, whisk together the gluten-free beef broth, red wine (if using), and gluten-free Worcestershire sauce. Pour this mixture over the vegetables and beef.
Step 4: Add Remaining Ingredients: Stir in the diced tomatoes, dried thyme, dried rosemary, and bay leaves. Season generously with salt and black pepper. Stir gently to combine everything.
Step 5: Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, or until the beef is very tender and easily shreds with a fork. Avoid opening the lid during cooking.
Step 6: Thicken and Serve: Once cooked, remove the bay leaves. If you prefer a thicker sauce, create a slurry by mixing cornstarch or tapioca starch with cold water. Stir the slurry into the hot stew and cook on HIGH for another 15-30 minutes, stirring occasionally, until thickened to your desired consistency. Taste and adjust seasonings as needed. Garnish with fresh chopped parsley before serving.

Prep Time: 20 mins
Cook Time: 7 hours