Gluten Free Dutch Oven Beef Stew

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

Deeply seared chunks of beef chuck simmer low and slow in a rich red wine and beef broth base until they turn completely fork-tender, practically falling apart with every bite. Yukon Gold potatoes, sweet carrots, and celery soak up all that savory braising liquid, while a final handful of bright green peas adds fresh color and a little pop of texture right at the end. Sautéed onion, garlic, and a spoonful of tomato paste build a deep, slightly caramelized backbone of flavor, and fresh thyme keeps things earthy and aromatic throughout the long braise. This is the kind of stew that gets better as it sits, thick and glossy enough to coat a spoon, perfect for ladling into bowls and topping with a scatter of fresh parsley. It's a comforting, one-pot dinner that works beautifully for a gluten free table, no compromise on that classic, slow-cooked heartiness. Serve it as-is or alongside your favorite sides for a filling, cold-weather meal everyone will ask for again.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 ½ lb boneless beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
3 tbsp all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp vegetable oil, divided
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
3 cups low-sodium beef broth
2 tsp worcestershire sauce
3 sprigs fresh thyme
2 bay leaves
1 lb yukon gold potatoes, cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 cup frozen peas

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
2
Heat 2 tablespoons of the oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining pieces, adding the last tablespoon of oil if the pot looks dry.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!