Gluten Free Slow Cooker Beef Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

5.0

(30)

Hearty, deeply savory, and practically effortless, this slow cooker beef stew is the kind of meal that makes the whole house smell incredible by dinnertime. Chunks of seared chuck roast turn fall-apart tender after a long, slow braise alongside Yukon Gold potatoes, carrots, and celery in a rich, tomato-laced broth. The key to that deep, complex flavor is taking a few extra minutes to brown the beef and bloom the tomato paste in a skillet first — it makes a noticeable difference in the finished dish. Traditional stew recipes often sneak in wheat-based thickeners or soy sauce that contains gluten, but this one uses tamari and a simple cornstarch slurry to keep everything safe without sacrificing any of that thick, glossy broth. Smoked paprika and dried thyme round out the seasoning in a way that feels slow-cooked and layered, not flat. It serves six, so it's a great option for feeding a crowd or stocking the fridge with leftovers that taste even better the next day. Finish each bowl with a handful of fresh parsley and you've got a complete, comforting dinner with almost no active effort required.

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Ingredients

6 servings

2 lbs beef chuck roast, cut into 1 ½-inch cubes
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
3 medium carrots, peeled and cut into 1-inch pieces
3 medium yukon gold potatoes, cut into 1 ½-inch chunks
2 stalks celery, sliced into ½-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp tamari
1 tsp dried thyme
1 tsp smoked paprika
2 cups beef broth
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp cornstarch
2 tbsp cold water

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer, working 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 the slow cooker insert.

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