There's nothing quite like a bowl of warm, comforting stew on a chilly day, and this Hearty Gluten-Free Beef Stew Recipe truly hits the spot. Rich flavors, tender beef, and vibrant veggies combine perfectly to create a meal that feels like a big, cozy hug from the inside out.

A white bowl filled with a thick stew featuring large pieces of orange carrots, light yellow potatoes, green peas, and chunks of brown meat all mixed in a rich brown sauce with small flecks of green herbs on top. The bowl sits on a white marbled surface with a metal spoon nearby and another white bowl of the same stew partially visible in the background. Small glass bowls with spices and chopped green herbs are placed around for garnish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Gluten-Free Beef Stew Recipe
Top Tip
How to Serve Hearty Gluten-Free Beef Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Gluten-Free Beef Stew Recipe

Why You'll Love This Recipe

I honestly love making this stew because it combines convenience, rich flavor, and a gluten-free twist — it’s a dish that doesn’t just fill your belly but also comforts your soul. Plus, it’s easy to adjust depending on what you have on hand.

Gluten-Free Friendly: Whether you have gluten sensitivities or just want a wholesome meal without processed ingredients, this recipe keeps you covered without sacrificing taste.
Rich, Deep Flavors: The balsamic vinegar and slow-simmered beef create a depth of flavor that makes every spoonful satisfying.
Simple Ingredients: Easily found at your local grocery store, these ingredients turn into something special with minimal effort.
Perfect for Leftovers: This stew tastes even better the next day, making it ideal for meal prep or casual weeknight dinners.

Ingredients & Why They Work

Every ingredient in this Hearty Gluten-Free Beef Stew Recipe plays a role in building that comforting flavor and hearty texture. I pick these because they make the stew both nourishing and gluten-free without extra fuss.

Flat lay of a small handful of cubed raw stew beef, a medium diced onion, a white ceramic bowl of sliced carrots, a white ceramic bowl of sliced celery stalks, a white ceramic bowl of cubed Yukon gold potatoes, a small white ceramic bowl of crushed tomatoes, a small white ceramic bowl of balsamic vinegar, two whole uncracked garlic cloves, a white ceramic bowl filled with dark beef bone broth, two fresh rosemary sprigs, two fresh bay leaves, a small white ceramic bowl of cornstarch, a small white ceramic bowl of water, a white ceramic bowl of frozen peas, a small white ceramic bowl of kosher salt, and a small white ceramic bowl of black peppercorns arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Stew beef: Cubed beef chuck or stew meat has just the right amount of fat and connective tissue that breaks down perfectly during slow cooking, giving tenderness and flavor.
Olive oil or avocado oil: A neutral oil with a good smoke point is perfect for browning the beef, which is the first key step to that rich, caramelized flavor.
Kosher salt & black pepper: These simple seasonings heighten natural flavors while balancing the richness of the beef.
Onion, carrots, celery: Classic mirepoix veggies add sweetness, earthiness, and texture that make the stew wholesome.
Yukon gold potatoes: Their creamy texture holds up well while cooking, getting tender without turning mushy.
Crushed tomatoes: They add a slight tang and richness that brightens the broth and keeps it from feeling too heavy.
Balsamic vinegar: This little splash adds a subtle sweetness and depth—it’s my secret to boosting flavor complexity.
Garlic: Minced fresh garlic brings that warm, aromatic punch that makes the stew feel homemade and cozy.
Beef broth (bone broth preferred): Simmering beef cubes in rich beef broth makes the stew deeply savory and nourishing.
Fresh rosemary and bay leaves: These herbs infuse woodsy, fragrant notes that marry beautifully with the beef and vegetables.
Cornstarch or arrowroot: Makes the stew irresistibly thick and clingy without adding gluten—just mix it with water to avoid lumps.
Frozen peas: Added at the end for a pop of color and a hint of sweetness that balances the stew.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this stew my own by swapping in different vegetables or playing with herbs. You should totally feel free to make this recipe fit what you love and what’s fresh at the market.

Variation: One time, I added parsnips and sweet potatoes for a slightly sweeter, autumnal twist—and it was fantastic. You can also swap rosemary for thyme or add a splash of red wine for an extra layer of flavor.
Dietary Tweaks: For a Paleo-friendly version, skip the cornstarch and use arrowroot powder instead. You can also dial back the potatoes and add more veggies like mushrooms or zucchini.
Slow Cooker Option: If you prefer low and slow cooking without the stovetop babysitting, just brown the beef, toss everything in the slow cooker, and let it do the magic for 6-8 hours on low.

Step-by-Step: How I Make Hearty Gluten-Free Beef Stew Recipe

A white pot filled with a thick dark brown stew showing chunks of orange carrots and yellow potatoes mixed inside. On top, there is a pile of small, round green peas freshly added to the stew. A red spoon stands upright in the stew on the right side of the pot. The pot is placed on a white marbled surface with a crumpled white cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef in Batches

This is where the flavor magic starts. Heat your oil in a large Dutch oven over medium-high heat, then add beef cubes—don’t crowd the pan; do it in batches. Brown them on each side for 3-4 minutes until they have a lovely caramelized crust. This step adds those deep savory notes you want in every bite. Set browned beef aside on a clean plate.

Step 2: Softening Your Vegetables

After removing the beef, toss in your chopped onion, carrots, celery, and potatoes right into the pot. Season with salt and pepper and stir around, scraping the browned bits off the bottom — that’s pure flavor waiting to be mixed in. Let the veggies cook 4-5 minutes until slightly softened.

Step 3: Build the Broth with Tomatoes and Vinegar

Stir in crushed tomatoes, minced garlic, and that splash of balsamic vinegar. These bring acidity and richness, enhancing everything in the pot so the stew never tastes flat or one-dimensional.

Step 4: Add Beef and Broth, Then Simmer

Return the browned beef into the pot along with any juices from the plate. Pour in your beef broth and toss in the rosemary sprigs and bay leaves. Bring to a gentle simmer over medium heat, then turn the heat down to low and let it cook for 1 ½ to 2 hours. Stir occasionally, and if you notice the stew drying out, add a splash of water to keep things cozy and moist.

Step 5: Thicken and Finish with Peas

Once the beef is melt-in-your-mouth tender, fish out the rosemary and bay leaves. Mix cornstarch with water until completely smooth and whisk that slurry into your stew. Let it cook another 2-3 minutes to thicken up. Finally, stir in frozen peas for a quick pop of color and sweetness. Serve it up warm—comfort guaranteed!

Top Tip

From my many attempts at beef stew, the best way to elevate this recipe is all about layering flavors and not rushing the browning process. These tips really made a difference for me.

Brown in Batches: Crowding the pan steams the beef instead of browning it—take your time for that golden crust.
Don’t Skimp on Scraping: Those little brown bits at the bottom (called fond) have a ton of flavor—use a wooden spoon to scrape them up when you add the veggies or liquids.
Simmer Low and Slow: Keep the heat gentle so the beef becomes tender and the flavors meld without evaporating the liquid too quickly.
Use a Slurry for Thickening: Mixing cornstarch or arrowroot with cold water before stirring it in prevents clumps and ensures a smooth, luscious stew.

How to Serve Hearty Gluten-Free Beef Stew Recipe

gluten-free beef stew - Serving Suggestion

Garnishes

I always sprinkle freshly chopped parsley on top right before serving. It adds a fresh, green brightness that contrasts beautifully with the rich stew. Sometimes I also add a little cracked black pepper for an extra kick.

Side Dishes

This stew stands well on its own, but I love pairing it with crusty gluten-free bread or a simple mixed green salad to add some crunch and freshness on the side.

Creative Ways to Present

For a dinner party, I like serving this stew in individual mini cocotte pots or pretty soup bowls with a dollop of sour cream and a sprinkle of fresh herbs—just elevates the cozy feel to something a little fancy!

Make Ahead and Storage

Storing Leftovers

Leftover stew stores wonderfully in the fridge for 3-4 days in an airtight container. I usually cool it completely before sealing and refrigerating to keep flavors fresh.

Freezing

This Hearty Gluten-Free Beef Stew Recipe freezes beautifully. I portion it into individual containers for quick future meals. Just thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally until warmed through. This keeps the beef tender and avoids breaking down the potatoes too much.

Frequently Asked Questions:

Is this Hearty Gluten-Free Beef Stew Recipe suitable for slow cooking?

Absolutely! After browning the beef, you can transfer all ingredients to a slow cooker and cook on low for 6-8 hours until tender.

Can I make this stew in advance?

Yes! This stew tastes even better the next day after flavors have had time to meld. Just store it in the fridge and gently reheat before serving.

How thick should the stew be?

It should be thick enough to coat the back of a spoon but still spoonable. Adjust thickness by whisking in more or less cornstarch slurry to your preference.

What’s the best cut of beef for this stew?

Choose stew beef or chuck roast trimmed and cut into cubes, as these cuts become tender and flavorful after slow cooking.

Final Thoughts

This Hearty Gluten-Free Beef Stew Recipe is one of those dishes I turn to when I want to feel cozy, nourished, and cared for—either by myself or when feeding friends and family. Its depth of flavor, simple ingredients, and forgiving process make it a reliable classic that you’ll want to have in your regular rotation. I can’t wait for you to try it and enjoy all those rich, soul-warming moments in every bowl.