Gluten Free Beef Stew Recipe

This gluten free beef stew recipe with red wine 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 gluten-free cornbread.  

There’s nothing better than enjoying a big bowl of comfort food on a cold 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 hearty beef stew is a great gluten free dinner in the winter months – it has a wonderful rich flavor that is perfect for the whole family. We don’t eat meat too often, but we keep this savory beef stew 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 Better 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 better meals for you and your family.

What’s In This Gluten-Free Beef Stew Recipe?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out seasonal produce for delivery. Get $10 off your first box by clicking here!!

• Beef Stew Meat – 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.
• Extra Virgin Olive Oil
• Onions, Garlic, Carrots
• Low Sodium Vegetable Stock – I like to use low 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!
• Yellow Potatoes – or see below for other potato options!
• Mushrooms
• Dry 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 leaf to every soup I make… it gives the soup a deep flavor which is savory and delicious! 
• Frozen Peas or Green Beans
• 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.

What Potatoes Are Best for Stew?

There are so many varieties of potatoes you can add for stew. Here are a few favorites that we use and suggest:

• Yukon gold potatoes – I really like yellow potatoes in my stew, they are my favorites as they hold their shape. 
• Red potatoes – a great option for a firm potato
• Sweet Potatoes – also taste great in a stew

What potatoes don’t work for stew? I prefer not to use russet potatoes, as they can fall apart when cooked.

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.

1. In a Dutch oven, add the meat and sear on medium-high heat until the cubes of meat are charred on the outside. Using a slotted spoon, transfer the seared beef into a mixing bowl, and set aside.
2. 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.
3. 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.
4. After 30 minutes, cover the stew and simmer for 1 hour until you have tender potatoes and perfectly cooked beef cubes.
5. Remove the bay leaves, and add the peas and parsley before serving.  Serve hot. Store leftover beef stew in an airtight container for up to 4 days in the refrigerator.

Recipe Note

– For a thinner stew, you can add a cup more of red wine, bone broth, or a cup water.

For a thicker stew, you can add in a tablespoon of potato starch, tapioca starch, or a tablespoon of corn starch mixed with cold water.

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.

1. In a Dutch oven, add the meat and sear on medium-high heat until the cubes of meat are charred on the outside. Using a slotted spoon, transfer the seared beef into a mixing bowl, and set aside.
2. 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.
3. 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.
4. After 30 minutes, cover the stew and simmer for 1 hour until you have tender potatoes and perfectly cooked beef cubes.
5. Remove the bay leaves, and add the peas and parsley before serving.  Serve hot. Store leftover beef stew in an airtight container for up to 4 days in the refrigerator.

Recipe Notes

For a thinner stew, you can add a cup more of red wine, bone broth, or a cup water.

For a thicker stew, you can add in a tablespoon of potato starch, tapioca starch, or a tablespoon of corn starch mixed with cold water.

Comfort Food Dinner Recipes for Everyone

This gluten-free stew is the tastiest, coziest dinner meal. It’s a perfect family favorite, and also great to make for company if you are having guests for dinner. 

This hearty stew makes a great holiday meal as well, with tender beef, vegetables, in a rich and savory sauce. 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

Share This Gluten Free Beef Stew Recipe with Beef and Red Wine

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Gluten Free Beef Stew Recipe

Kelly Jensen

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 362 kcal

Equipment

• Dutch Oven
• Slotted Spoon

Ingredients

  

1x2x3x

• 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.

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery.  You can save up to 40% off grocery store prices.

If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 362kcal

Keyword american beef stew with red wine, beef stew gluten free, beef stew with red wine, gluten free beef stew, red wine beef stew

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