Melt-in-Your-Mouth Gluten-Free Beef Stew
Gluten-Free Beef Stew: master this tender, flavorful slow cooker meal. Perfect for a comforting dinner with rich broth and savory vegetables.
Ingredients
- 4 lbs beef stew meat (1-2 inch cubes)
- 2 tablespoons olive oil
- 1 large onion (halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups))
- 4 medium carrots (peeled and cut into 1-inch pieces (about 2 cups))
- 2 cloves of garlic (minced)
- 1 tablespoon tomato paste
- 2-3 tablespoons gluten-free flour
- 1 cup red wine (or 1 additional cup of beef broth)
- 3 cups gluten-free low-sodium beef broth or stock
- 2 bay leaves
Instructions
- Pat beef stew meat dry with paper towels. Do not season. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half of beef and cook until well browned on all sides, about 8 minutes. Reduce the heat if oil begins to smoke or fond begins to burn. Transfer beef to the slow-cooker.
- Repeat with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker.
- Add 2 teaspoons olive oil to the now-empty Dutch oven if needed, add the onion and carrots. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes.
- Add the gluten-free flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Add garlic and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Slowly add the red wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Whisk in the beef stock/broth.
- Pour the stock/broth mixture into the slow-cooker. Stir in the bay leaves.
- Cook on low for 4-6 hours (or high for 3-4 hours). Enjoy!
Notes
- Browning the beef thoroughly is crucial for developing deep, rich flavors. Don't overcrowd the pot; work in batches to ensure a good sear.
- If using meat, ensure the internal temperature of the beef reaches 145°F (63°C) and rests for 3 minutes for optimal safety and tenderness.
- This stew can be made ahead: it tastes even better the next day! Store in an airtight container in the refrigerator for up to 3-4 days, or freeze portions for up to 3 months.
- For a richer flavor, consider using a good quality, dry red wine that you would enjoy drinking. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If using meat, ensure the internal temperature of the beef reaches 145°F (63°C) and rests for 3 minutes for optimal safety and tenderness.
- This stew can be made ahead: it tastes even better the next day! Store in an airtight container in the refrigerator for up to 3-4 days, or freeze portions for up to 3 months.
- For a richer flavor, consider using a good quality, dry red wine that you would enjoy drinking. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.