This wonderful crock pot beef stew is a gluten-free recipe that my family absolutely loves! Succulent green beans, carrots and potatoes join forces to create this classic family favorite. My husband especially loves this stew and asks for it frequently.
In fact, my family would be happy if I cooked beef stew every week or two. It’s a perennial favorite.
If you cook for someone who likes to have “old favorites,” you might enjoy making a classic meal of beef stew. In a crock pot, it’s a one-dish meal that can be waiting for you in the evening with no more preparation needed.
If you’re new to gluten-free cooking, here’s how I converted my old beef stew to a gluten-free recipe. I needed to change only a few things.
First of all, the flour for dredging the meat had to change. At first I tried white rice flour or even brown rice flour, but I found that the results are much better with sweet rice flour, like Koda Farms Mochiko brand.
Second, the Worcestershire Sauce must be gluten-free, so I usually use Lea & Perrins. Some others are also gluten-free, but you must check to be sure. The last ingredient to confirm gluten-free is the beef stock or broth, which you can make from scratch or you can find a good brand like Pacific Foods.
These brands are mentioned for information purposes only. I received nothing for their mention or because I use their product.
Crock Pot Beef Stew – Gluten-Free
- 1 Pound Carrots, cut in 1″ pieces
- 1/2 Bunch Celery, cut in 1″ pieces
- 1 Large Onion, cut in wedges
- 6 Medium Potatoes, cut in 1″ pieces
- 12 Ounces Green Beans, fresh or frozen
- 1/4 Cup Fresh Parsley, chopped, or half as much dried
- 2 Pounds Beef Stew Meat, cut in 1″ cubes
- 1/4 Cup Sweet Rice Flour like Koda Farms Mochiko brand, or Potato Starch or Arrowroot Starch
- 1/2 Teaspoon Salt, optional
- 1/2 Teaspoon Ground Black Pepper
- 2 Tablespoons Oil
- 1 1/2 Cups Beef Stock or Broth, like Pacific Foods or other GF brand, or homemade
- 1 Teaspoon Worcestershire Sauce, Lea & Perrins or other GF brand, optional, or 1/4 Cup Cooking Wine
- Hot Water, or more Beef Stock, as needed, to barely cover the meat and vegetables in the crockpot
Layer the vegetables in the crockpot and start it heating.
Coat the stew meat with the flour or starch, salt and pepper. You can toss them in a bowl with a fork, or a paper lunch bag works neatly to toss them together: just fold the top over 2 or 3 times and shake the bag while holding the fold tightly shut.
In a large pot or skillet with a heavy bottom, heat the oil over medium high heat.
Brown the meat in the hot oil, stirring frequently, until browned on all sides. Be careful not to burn the meat — it should be brown, not black.
Transfer the meat to the crock pot.
Add the beef stock to the pot or skillet; cook and stir a few minutes to deglaze the pan.
Pour the stock and any little bits from the pan over the meat and vegetables in the crock pot.
Add the Worcestershire sauce or cooking wine.
Cover; cook on low 10 to 12 hours (or high for 4 to 6 hours), or according to your slow cooker’s manual.
Stir gently and thoroughly before serving.
Look for it here:
Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday