Is there anything more comforting than beef stew? However, the traditional beef stew made with flour is not okay if you are sensitive to gluten or have allergies. This Gluten-free Crock Pot Beef Stew is a great option if you need a gluten-free alternative.
What Makes This Beef Stew So Good?
The flavor of course is the best part! This is a classic beef stew with tender beef and vegetables. This stew has been around for so long because it is so good!
It is a simple stew to make. That is the beauty of crockpot meals. Throw everything in, then walk away and forget about it.
A stew like this also makes a great meal prep. It reheats well in the microwave or cooktop, so pack it for your next work lunch.
Ingredients
- Beef- Stew meat works well, or you can cut your own stew meat out of a chuck roast. Top round is also a great option to cube as it is inexpensive. I used a cubed sirloin for mine, and it turned out really good and tender.
- Beef stock- this is also called broth. You can make this from scratch as I did in this recipe, or buy it. I have a great recipe for pressure cooker vs slow cooker beef broth. There are a lot of varieties and options out there. Make sure to verify it is gluten-free if that is a concern.
- Minced garlic- This adds a lot of flavor to the stew, so unless you really hate it, or have allergies, don’t skip it!
- Tomato paste- this adds so much depth of flavor to the stew.
- Bay leaves, salt, pepper, and thyme- these are all the herbs you will need for this dish.
- Potatoes- I really like to use yellow or red potatoes for this stew. The russets fall apart too easily and are really mealy. For these photos, I used a yellow creamer potato.
- Carrots, celery, and onions- These are a trio that always find their way into my soups. If you really don’t like onions (I know there are plenty of you with an aversion) you can leave them out.
- Peas- I use frozen peas for this stew.
- Cornstarch- This is used in place of the flour to thicken the stew. You can also use tapioca flour if you prefer.
How To Make
There are 2 different ways to start this stew. You can either sear your beef chunks or not. I like to sear it as it caramelizes the beef and adds extra flavor. But….I realize that sometimes there isn’t time for that. So, let me explain both ways.
For searing the meat, you heat a pan over medium-high heat. Once it is really hot, add in the oil and heat that as well. Next add your beef, in batches if you need to depend on the size of your pan.
Let the meat sear on one side, then flip it over and sear the other side.
If you don’t want to sear the beef, simply add it to the crockpot.
Now, once the beef is added (whether you seared or not), pour in the beef stock, tomato paste, seasonings, and garlic. Cover and set to high for 4 hours.
After 4 hours, add in the potatoes, carrots, celery, and onions. Let this cook for 2-3 hours on high until the potatoes are tender. Add in the peas and let them cook for about 10 minutes. Check the stew for seasoning. I don’t add in any salt or pepper until this point as broth can vary in how salty it is. You might not need any, or you might need quite a bit.
Last, stir your cornstarch into the cold broth, then mix it into the stew. Be sure to stir the whole time you are pouring it in. Continue mixing gently as this thickens.
That is it! This delicious stew is done and ready to serve.
Notes
Here are a few tips to make sure your beef stew turns out amazing the first time!
You will notice I cook my beef first, then the veggies. I do this so the vegetables don’t get overcooked. When they are cooking in the Crock-Pot for 7 hours, they will get really soft. However, if this is not an option for you. If you are busy or working and cannot add the vegetables after 4 hours, you can always add them in with the beef in the beginning.
All Crock Pots seem to run at different temps, so check and make sure you are cooking too fast or too slow.
I like to cook mine on high, but if you need to cook it for longer, go for 5 hours on low with the beef. Then add the vegetables and cook for another 4-5 hours on low.
If your stew doesn't thicken with the cornstarch slurry, you may need to add it to a pot and cook it on the stovetop for a few minutes. Sometimes, even on high, the slow cookers just don't get hot enough.
FAQ Gluten-Free Crock Pot Beef Stew
Generally, all broth is gluten-free, but make sure and check the labels and info to verify this.
I can only give my opinion on the one I own and have used for years. It is the Crock-Pot brand slow cooker and I love it!
You use it just like cornstarch. Mix your tapioca flour with the stock or water, then gently mix it into the soup, stirring the whole time.
Other Beef Recipes
Gluten-free crock pot beef stew
Equipment
- slow cooker
Ingredients
- 1 ½-2 pounds stew meat you can also cut down a chuck roast or top round for this meat. I like to cut mine into 1-inch chunks.
- 6 cups beef stock this is also called broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 tablespoon minced garlic
- 2 sprigs thyme you can also use 1 teaspoon dried thyme
- 1 cup chopped onion the size will depend on how your family likes it. I cut mine on the smaller side, but not too small.
- 1 cup chopped celery
- 1 cup chopped carrots I like to cut these in fairly small pieces so they cook more quickly.
- 2-3 cups potatoes I used yellow potatoes and cut them in quarters with the skins on. You can peel if you like.
- 1 cup frozen peas you can also use canned, but I prefer frozen.
- ½ cup cornstarch
Instructions
- As explained in the recipe post, you can either sear your meat or not. If you don't, simply add it to the crockpot. If you do, this is my preferred method, heat your pan over medium-high heat. Add in 1-2 tablespoons canola oil and heat this as well. You want it to be just under smoking point. Add in the beef. Cook for several minutes on one side, then mix and sear on the other sides. If you get a lot of fat released and the beef isn't searing, drain some of the fat and return it to the heat.
- Add the beef to your crockpot with the stock, garlic, thyme, bay leaves, and tomato paste. Set to cook on high for 4 hours, you can also do 6 hours on low.
- As a reminder, if you cannot cook this in batches, go ahead and add all your veggies in here right now as well. I prefer to add in batches so the vegetables don't get overcooked.
- If you did not add in your onions, celery, carrots, and potatoes begin with, add them after the 4 hours (high) or 6 hours (low) are up. Cook for another 2 hours on high, or 3 hours on low.
- Add in the frozen peas and let them cook for 10-15 minutes. I like to reset the time for another 4 hours on high, just to keep it heated and going.
- Make a cornstarch slurry with the cornstarch and 2 tablespoons of water. Mix it well, then slowly pour it into the beef stew while mixing the stew at the same time. Gently mix this throughout, you don't want to break up the potatoes.
- Let this cook another 5-10 minutes until it is thickened. If it doesn't thicken, you may need to pour it into a pan and heat it on the cooktop. Sometimes slow cookers just won't go that high.
- If you have to do this, turn it on medium and cook, stirring gently, for about 5 minutes. This should thicken it right up.
- Now, sit back and enjoy. You deserve it!