Gluten Free Slow Cooker Beef Stew Recipe

There are those days, and I know you all know of them, that you just want some comfort food.  Anything that can be prepared in a slow cooker, to me, is comforting.  The other day, we needed just that.  I hope you enjoy our recipe for Beef Stew.  Below is the gluten-free version, but you can always replace the gluten-free ingredients with conventional ones.

Print Pin

Gluten Free Slow Cooker Beef Stew Recipe

There are those days, and I know you all know of them, that you just want some comfort food.  Anything that can be prepared in a slow cooker, to me, is comforting.  The other day, we needed just that.  I hope you enjoy our recipe for Beef Stew.

Course Main Course, Slow Cooker

Cuisine American

Keyword Gluten Free Slow Cooker Beef Stew Recipe

Prep Time 25 minutes

Cook Time 8 hours

Total Time 8 hours 25 minutes

Servings 6

Calories 404kcal

Author Sarah Robinson

Ingredients

• 1/4 cup olive oil
• 3 -4 lb. beef stew
• Gluten-free flour or conventional!
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• Salt and pepper
• 8 oz pancetta chopped
• 1 large yellow onion chopped
• 5 carrots peeled and cut into 1/4" pieces
• 2 celery sticks chopped
• 6 cloves fresh garlic minced
• 2 tablespoons thyme
• 2 tablespoons fresh parsley
• 1 bottle red wine we recommend a pinot noir but you can use any variety
• 1 package of demi-glace
• 1 tablespoon tomato paste
• 16 oz mushrooms halved

Instructions

•  
• Add 1/4 cup olive oil in a large pan or dutch oven over medium-high heat.
• Meanwhile, add flour in a shallow dish along with onion and garlic powder.
• Dredge the stew meat in the flour, shaking any excess off.  Season the meat  with salt and pepper.  Cook the meat in the dutch oven, browning all sides (approximately 6-8 minutes total).
• Remove browned meat and place in slow cooker.  Add pancetta, onion, carrots, celery to the dutch oven and cook for 8-10 minutes, until softened (not browned).  Stir occasionally adding about 1/2 teaspoon each of salt and pepper.
• Add garlic and cook for an additional minute.  Stir occasionally.  Thyme and parsley are added next, cooking for one minute.
• Remove vegetable and pancetta mixture from dutch oven and put into the slow cooker.
• Now add wine, tomato paste and packet of demi-glace to dutch oven, stirring to combine.  Cook for 2 - 3 minutes, making sure to get all of the brown bits off the bottom of the pan using a wooden spoon - that's where all of the flavor is.
• Add wine mixture to the slow cooker along with the mushrooms.  Stir all ingredients together and place slow cooker on high for 8 hours or until meat is fork tender.
•  
•  
•  
•  
•  

Notes

Serve with wide noodles (gluten free!), rice or small roasted potatoes.  Pair this with your favorite red wine, preferably the varietal that was used to cook with!

Nutrition

Calories: 404kcal | Carbohydrates: 17g | Protein: 9g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 319mg | Potassium: 593mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8770IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg

Dana is a full time marketer who loves to spend time with her family.  She dubs herself a blogger of all things fashion, beauty, motherhood, gluten-free, work-related, reading – you name it!  Visit her at Pellerini Proclaims!