There’s something deeply satisfying about settling in for the evening with a bowl of warm, hearty stew. This gluten-free beef stew offers just that—a comforting embrace in the form of tender beef chunks and vibrant vegetables, all simmered together in a rich, flavorful broth. It’s the kind of meal that invites you to slow down and savor every bite.

One chilly evening last fall, I remember the first time I made this stew. The scent of searing beef and garlic filled the kitchen, weaving through the air like a warm blanket. As the stew simmered, the house grew cozy, the clinking of the spoon against the pot punctuating the quiet hum of anticipation. When I finally ladled that thick, fragrant stew into a bowl, the steam danced upward, carrying an earthy mix of herbs and wine. Taking that first spoonful, the tender meat melted in my mouth, paired perfectly with the soft carrots and potatoes. It was a moment of pure comfort, one I wanted to return to again and again.

Rich and hearty, making it a satisfying meal on cool days.
Gluten-free ingredients ensure it’s gentle for sensitive diets.
Slow-simmered flavors develop depth and warmth.
Generous portions perfect for sharing or meal prepping.
Fresh herbs add a bright, fragrant finish.

If you’ve ever hesitated to make a stew from scratch, this one’s worth the time—imagine coming home to a meal that practically cooks itself, rewarding you with layers of cozy flavor. Plus, leftovers keep beautifully for days or freeze well for later, so you can enjoy that homey feeling whenever you like.

Gluten-Free Beef Stew

Print Recipe

A hearty and comforting gluten-free beef stew packed with tender beef chunks, vegetables, and rich flavors, perfect for a satisfying meal any day.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced
3 medium potatoes, peeled and cut into 1-inch cubes
1 cup dry red wine
4 cups gluten-free beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons cornstarch
2 tablespoons cold water
Fresh parsley, chopped (for garnish)

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Instructions

Pat the beef cubes dry with paper towels and season them with salt and black pepper.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes in batches, browning them on all sides for about 4-5 minutes per batch. Remove browned beef and set aside.
In the same pot, add diced onion and cook for 4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot and stir in tomato paste, cooking for 2 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3 minutes to reduce slightly.
Add the gluten-free beef broth, dried thyme, dried rosemary, and bay leaves. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 1 hour 45 minutes, stirring occasionally.
After 1 hour 45 minutes, add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for another 45 minutes until vegetables and beef are tender.
In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
Stir the cornstarch slurry into the stew and cook uncovered for 5-7 minutes until the stew thickens.
Remove bay leaves and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with chopped fresh parsley.

FAQ

Can I prepare this stew in advance?
Absolutely. It tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to four days or freeze for longer storage.

Is the stew suitable for other dietary restrictions?
While this recipe is gluten-free, always double-check broth and other packaged ingredients to ensure they meet your specific needs.

What can I serve with this stew?
A simple side of gluten-free bread or a crisp green salad complements the richness beautifully without overpowering it.

How thick should the stew be?
It should be thick enough to coat the spoon but still spoonable—adjust the cornstarch slurry as needed during cooking.

There’s nothing quite like the feeling of serving a warm bowl of stew after a long day. If you’re craving comfort that nourishes, this gluten-free beef stew is waiting to become your new favorite.