Best Slow Cooker Beef Stew {Gluten Free, Dairy Free}

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Update 1/2015: This beef stew is still a favorite around here! It's so good, I never bother exploring other recipes. I have recently been doing it in the slow cooker, so I have added the instructions below. It is hearty, meaty and comforting! I like to prepare it for Sunday dinner or for company. It's delicious with gluten-free cornbread muffins!

This year, you couldn't be more excited about the flannel sheets, the boots with comfortable socks, the cooking and the warm and comforting food that fall brings. We spent the last three October in San Diego, and don't get me wrong: I love San Diego, but I couldn't help but lose the change of seasons at this time of year. Autumn is my favorite! I'm sure for February

I will eat my words and desire nothing more than the 70 degree San Diego weather throughout the year. But for now we are absorbing being able to open the windows all day and go out in a light jacket.

Beef stew is one of my favorite winter foods. There's always something wrong with me about roasting a mandrel roast with root vegetables on a red wine base; be it my favorite roast beef or beef bourguignon.

I've tried a lot of beef stew recipes and this one comes out on top. Many lack that rich meat flavor that I expect from such a stew.

We serve this with gluten-free corn muffins and a fresh green salad. I love how rustic the stew looks and it's great for serving a crowd.

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The best meat stew

Perfect comforting and meat stew.


  • 1 boneless meat chuck-eye roast, about 4 pounds, trimmed of excess fat, cut into 1 1/2 inch pieces
  • 2 tablespoons of olive oil
  • 1 large onion, cut in half and cut from one stick to another into 1/8 inch thick slices (about 2 cups)
  • 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
  • 2 garlic cloves, minced
  • 1 tablespoon of tomato paste
  • 1/4 cup gluten-free all-purpose flour, or regular flour
  • 1 cup red wine or 1 additional cup beef broth
  • 3 cups gluten-free chicken broth / low-sodium broth or beef broth / broth
  • 2 bay leaves
  • 4 springs of thyme, or 1 1/2 teaspoons dried thyme
  • 4 ounces salted pork, trimmed from excess fat
  • 1 pound golden yukon potatoes, cut into 1-inch pieces (I like to peel mine)
  • 1 cup frozen peas


  • Dry the meat with paper towels. Do not season. Heat 1 tablespoon of olive oil in a Dutch oven over high heat until it shines. Add half of the meat and cook until golden brown on all sides, about 8 minutes. Reduce the heat if the oil starts to smoke or if it starts to burn. Transfer the meat to the slow cooker.

  • Repeat with the rest of the meat and 1 tablespoon of olive oil, then add to the slow cooker.

  • Add 2 teaspoons of olive oil to the now empty Dutch oven if necessary, add the onion and carrots. Cook, scraping the bottom of the pan to loosen the golden pieces, until the onion softens, 3-4 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.

  • Slowly add the wine, scraping the bottom of the pan to loosen the golden pieces. Increase the heat to high and allow the wine to simmer until it thickens and reduces slightly, about 2 minutes. Add the broth, bay leaves, thyme, and salted pork. Bring to a simmer, then transfer to the slow cooker.

  • Cook over low heat for 4-6 hours. 2 hours before eating, remove the pork salt and add the potatoes.

  • 20 minutes before eating, stir the peas. Season with salt and pepper and serve. Enjoy!


Calories: 461kcal

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