Gluten Free Easy Beef Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Chunks of beef chuck sear into a deep, brown crust before simmering low and slow until they're fall-apart tender in a rich, wine-and-tomato broth. Yukon Gold potatoes, carrots, and celery soak up all that savory flavor, turning into the kind of hearty, spoon-tender stew that tastes like it's been on the stove all day. A splash of red wine and a spoonful of tomato paste build deep, layered flavor, while Worcestershire and thyme round it out with warmth and depth. The whole thing comes together in one pot, which means minimal cleanup and maximum comfort. It's a cold-weather classic that fits neatly into a gluten free rotation, and it tastes even better the next day as leftovers.

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 lbs beef chuck roast, cut into 1 ½-inch cubes
1 tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
See all
½ tsp black pepper
3 tbsp all-purpose flour
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.
2 tbsp olive oil
1 medium 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
1 tbsp worcestershire sauce
1 tsp dried 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, sliced into ½-inch pieces

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 the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work in two batches to avoid crowding — and sear undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and set aside.

Want the full recipe?

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