Gluten Free Whole30 Crockpot Beef Stew

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

Checking the ingredient list, there's nothing here that clashes with a gluten free kitchen — no flour-dusted beef, no wheat-based thickener, just arrowroot starch doing the work of building a silky, spoon-coating broth. This is deeply comforting, low-and-slow cooking at its best: chunks of beef chuck seared until deeply browned, then simmered for hours with carrots, celery, and baby potatoes until everything turns fork-tender. Coconut aminos and tomato paste add a savory backbone, while fresh thyme, rosemary, and smoked paprika keep the broth fragrant and rich without feeling heavy. The slow cooker does the heavy lifting, so you get restaurant-level depth of flavor with almost no hands-on effort. A final arrowroot slurry pulls the broth together into that classic, hearty stew texture right before serving. It's an easy, satisfying dinner to add to a gluten free rotation, especially on a cold night when you want something ladled straight from the pot.

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 lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, roughly chopped
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 lb baby potatoes, halved
3 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth
1 tbsp coconut aminos
1 tbsp apple cider vinegar
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 tsp smoked paprika
2 tbsp arrowroot starch
2 tbsp cold water

For serving

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

Instructions

1
Pat the beef cubes dry with paper towels, then 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. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms. Transfer the seared beef to the slow cooker insert.

Want the full recipe?

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