Gluten Free Beef Stew with Red Wine Recipe
This gluten free beef stew with red wine recipe is a cozy hearty dinner recipe, slow simmered in a rich broth and loaded with vegetables. A fantastic supper that slow cooks on the stove, easy enough to make for a weeknight meal.
Loaded with vegetables and spices, this beef stew is pure gluten-free comfort food. I love serving up a bowl with a refreshing cucumber salad and a thick slice of crusty GF bread.
There’s nothing better than enjoying a big bowl of comfort food at the end of a long day! This gluten free beef stew recipe is a simple yet delicious meal that takes very little time to prep. It cooks on the stove for an hour and a half, so you can relax while dinner cooks itself.
This recipe is a great gluten free fall or winter dinner – but it makes a fantastic meal any time of year. We don’t eat meat too often, but we keep this recipe in our rotation when the mood strikes for something cozy. It’s loaded with vegetables too: onions, carrots, garlic, potatoes, mushrooms, and peas.
This Gluten Free Beef Stew Recipe Is
- Hearty
- Warming
- Comforting
- Earthy
- Satisfying
- Flavorful
- A Great Gluten Free Option
Make Beef Stew Gluten Free for a Healthier Version
This gluten free beef stew recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can.
Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family.
What’s In Gluten Free Beef Stew?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Stew Beef – we always try to get our meats locally, which helps the farmers in our town. Stop by your local meat market or farmer’s market for some options in your area.
- 1 tablespoon olive oil
- Onions
- Garlic
- Carrots
- Low Sodium Vegetable Stock – I like to uselow sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some great low sodium recipes here!
- Potatoes
- Mushrooms
- Red Wine – make sure it’s certified gluten free
- Gluten Free Worcestershire Sauce – which gives this stew a fantastic flavor! I like this brand of GF sauce, but always check the labels before using.
- Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Salt
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a deep flavor which is savory and delicious!
- Peas
- Parsley
- Tomato Paste: thickens the sauce with a deep bold tomato flavor. I only use a no salt added tomato paste, so you can control the amount of salt in this stew.
How Do I Make Beef Stew With Red Wine?
Gluten can pop up in many ingredient lists, under preservatives or names you may not recognize. Always check your labels and use certified gluten free ingredients for your recipes.
- In a Dutch oven, add the meat and sear on medium-to-high heat until the cubes of meat are charred on the outside. Using a slotted spoon, transfer the meat into a mixing bowl, and set aside.
- In the same Dutch oven, add the olive oil, onions, garlic, and carrots. Sauté over low heat for 7 to 8 minutes until vegetables begin to soften.
- Add the potatoes, mushrooms, vegetable stock, red wine, tomato paste, Worcestershire sauce, Herbs de Provence, salt, and bay leaves and bring to a boil. Allow the stew to boil down over high heat for 30 minutes, uncovered.
- After 30 minutes, cover the stew and simmer for 1 hour.
- Remove the bay leaves, and add the peas and parsley before serving. Serve hot. Leftovers will last for up to 2 days in the refrigerator.
Comfort Food Dinner Recipes for Everyone
This gluten free beef stew is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.
It makes a great holiday meal as well. The stove does most of the work, so you can enjoy hands-off time while you prep sides or a salad!
More Gluten Free Dinner Recipes You’ll Love!
Roasted Root Vegetables with Thyme & Rosemary Recipe
Sheet Pan Chicken Thighs with Vegetables Recipe
Gluten Free Curry Sauce Recipe (Dairy Free, Vegan)
Mediterranean Black Bean Salad Recipe
Get the Same Ingredients for this Gluten Free Stew Recipe with Beef and Red Wine
As always, if you make this simple and gluten free beef stew with red wine recipe be sure to leave me a comment, rate this recipe, and tag us on social media!
Gluten Free Beef Stew with Red Wine
Equipment
- Dutch Oven
- Slotted Spoon
Ingredients
- 2 lbs beef stew meat diced into 1 inch cubes
- 1 tablespoon olive oil
- 2 onions sliced
- 4 cloves garlic minced
- 3 carrots chopped
- 1.5 lbs yellow potatoes diced into 1/2 inch cubes
- 1 pint mushrooms sliced
- 4 cups vegetable stock gluten free
- 2 cups gluten free red wine
- 6 ounces tomato paste
- 1 tablespoon gluten free Worcestershire sauce
- 1 teaspoon Herbs de Provence or substitute thyme
- 1/2 teaspoon salt
- 2 bay leaves
- 1 cup peas
- 1/2 cup parsley
Instructions
- In a Dutch oven, add the meat and sear on medium-to-high heat until the cubes of meat are charred on the outside. Using a slotted spoon, transfer the meat into a mixing bowl, and set aside.
- In the same Dutch oven, add the olive oil, onions, garlic, and carrots. Sauté over low heat for 7 to 8 minutes until vegetables begin to soften.
- Add the potatoes, mushrooms, vegetable stock, red wine, tomato paste, Worcestershire sauce, Herbs de Provence, salt, and bay leaves and bring to a boil. Allow the stew to boil down over high heat for 30 minutes, uncovered.
- After 30 minutes, cover the stew and simmer for 1 hour.
- Remove the bay leaves, and add the peas and parsley before serving. Serve hot. Leftovers will last for up to 2 days in the refrigerator.
