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Beef stew with carrot chunks and potatoes on a green plate.
Victoria Haneveer

Slow Cooked Gluten-Free Beef Stew

This delicious crock pot beef stew recipe is gluten-free. The main ingredients are the beef, carrots and potatoes, and the garlic, bay leaf and beef broth round out the flavor nicely.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Main Dish
Cuisine: USA (Traditional)
Ingredients Method Notes

Ingredients
 

  • 2 pounds stewing beef (900g, cut into even cubes)
  • 1½ cups gluten-free beef broth (355ml; check the label)
  • 3 sliced carrots
  • 4 chopped potatoes
  • ¼ cup rice flour (32g; use a gluten-free-labeled product)
  • 1 bay leaf
  • 1 sliced celery stalk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 crushed garlic clove
  • 1 chopped yellow onion

Method
 

  1. Start with fully thawed stewing beef. Add it to a slow cooker large enough to hold the stew within the manufacturer's recommended fill level.
  2. Sprinkle the flour, salt and black pepper over it and stir to coat the meat.
  3. Add the broth, carrots, potatoes, bay leaf, celery, garlic and onion. Stir to combine.
  4. Cover and cook on low for about 8 hours or high for about 4 hours, until the beef is fork-tender and the potatoes and carrots are tender. Cooking time varies with cube size and slow cooker; continue cooking if needed.
  5. Discard the bay leaf and stir the stew before serving.

Notes

Use gluten-free-labeled rice flour and broth and check all packaged ingredients. Plain rice flour is naturally gluten-free, but cross-contact can occur.
Cut the beef and vegetables evenly. The listed total uses the 8-hour low setting plus 15 minutes prep; the high setting gives an approximate 4-hour-15-minute total.
Refrigerate promptly in shallow covered containers; eat within 3 to 4 days. Freeze for up to 3 months for best quality; potatoes may change texture. Thaw in the refrigerator and reheat in a saucepan, oven or microwave to 165°F (74°C).