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.
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Pat the beef cubes dry with paper towels, then season all over with the salt and black pepper.
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.
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