Gluten-free beef stew made in the Crock-Pot for an easy family dinner. This gluten-free dinner is an especially cozy winter meal! Perfect for a cold day!
Recipe by Michelle Palin ~ My Gluten-free Kitchen on January 26, 2019
Prep time: PT20M
Cook time: PT420M
Total time: PT440M
Rating
4.64 stars (11 reviews)
Keywords
gluten-free beef stew
Ingredients
2 lbs. beef chuck (cut into 1 inch pieces)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 large white onion (diced)
2 stalks celery (cut into 1/2 inch pieces (about 1 cup total))
1 lb. Yukon gold potatoes (cut into 1/2 inch to 1 inch cubes (leave skins on))
3 large carrots (cut into 1/2 inch pieces (about 1 cup total))
32 fluid ounces beef broth (gluten-free)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce (gluten-free)
2 cloves garlic (minced)
2 whole bay leaves (dried)
1 teaspoon dried thyme
2 tablespoons cornstarch
1 cup frozen peas
fresh thyme sprigs (for serving)
Categories
Main Dishes
Cuisine
American
Steps
1. Season cubed beef with salt and pepper on all sides and set aside.
2. Preheat a large skillet over medium high heat. Add olive oil to skillet.
3. Working in batches, add the cubed beef to the pan and brown on all sides, about 30 seconds per side making sure not to crowd the pan. As the beef is browned, add it to your slow cooker. Repeat with remaining cubed beef.
4. Add diced onion, celery, potatoes and carrots to the slow cooker with the beef. Stir to combine.
5. Pour beef broth over the beef and vegetables.
6. Stir in the salt, pepper, tomato paste, Worcestershire sauce, minced garlic, bay leaves, and dried thyme.
7. Cook the beef stew on the low setting for 6-7 hours or on high for 3-4 hours. Beef should be tender and easily shredded with a fork.
8. Remove bay leaves from the slow cooker and discard.
9. Remove 1/2 cup of beef broth from the slow cooker and combine in a bowl with cornstarch. Whisk until there are no longer any clumps.
10. Pour cornstarch mixture into the slow cooker and stir to combine. Let beef stew cook another 30 minutes, until thickened.
11. Add frozen peas to the slow cooker and cook for a few minutes until they are heated through.
12. Serve with fresh thyme sprigs or chopped fresh parsley.
Nutitrion
Serving Size: 1 serving
Calories: 317 kcal
Carbohydrates: 20 g
Protein: 26 g
Fat: 15 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 829 mg
Sugar: 4 g
Unsaturated Fat: 9 g
Reviews
Susan on 2024-12-12 (5 stars): I made this a long, long time ago but only made half the recipe because I had a small slow cooker. With my "little bit" bigger slow cooker, I decided to make the "whole" recipe, and I'm glad I did. It's so good! And I'll have leftovers for a few days. I'm one of those rare people who really enjoys having leftovers sitting and waiting for me when I come home from work. I'm wondering if it will freeze well. That info may be in the article - I'll have to go back and read again. Other than the potatoes getting a little mushy, I think it will freeze just fine. Thanks for this great recipe!
Heather on 2020-01-06 (5 stars): Delicious! I would love to know the nutrition facts per serving!
Cherie on 2020-01-04 (5 stars): Very nice "gravy" flavor. Thank you for the 30 braising comment. I have been braising too long.
