Rich red wine, savory herbs, tangy tomatoes, and piles of sweet carrots and buttery potatoes make this The Best Ever One-Pot Gluten Free Beef Stew.

Beef, It’s What’s For Dinner

Admittedly, I don’t eat a lot of red meat. Like my mom, I’ve always preferred poultry to beef, and I will 100% order a plant-based burger over a beef burger any day of the week. So when I do eat beef, it has to have a lot of flavor and be fork tender. And this beef stew recipe delivers on both accounts!

This recipe is actually from my mom. For someone who eats red meat about once a year, she makes a fantastic beef stew. Oddly enough, I think it’s because my mom doesn’t really like beef that she makes such a good beef stew. Her recipe is loaded with flavor: a full bottle of red wine, garlic, rosemary, bay leaves, and a bunch of aromatics and veggies. It’s one of my family’s favorites!

What’s In The Best Ever One-Pot Gluten Free Beef Stew?

While some recipes call for expensive cuts of meat, this one uses a rather cheap cut, if you will. Chuck roast is not something people think of when they hear “fork tender and full of flavor”, but you have to trust me on this.

Marinating the beef overnight in a full bottle of Cabernet, along with some garlic cloves and bay leaves, helps break down the tough connective tissue in the meat and gives is tons of flavor. Using the left over marinade in the actual stew also adds another punch of flavor. You get all the savoriness of the beef, an extra hit of pungent garlic, the rich red wine, and the earthiness of the bay leaves by adding in just 3/4 cup of the marinade. It’s almost like adding another cut of beef to the stew, without actually have to do so!

Slightly sweet carrots, butter baby Yukon gold potatoes, a can of tangy diced tomatoes, a full sprig of rosemary, and some aromatics round out the stew. It truly is one of the best one-pot meals there is!

Tips for Making The Best Ever One-Pot Gluten Free Beef Stew

Make sure to plan accordingly so you can marinate the chuck roast for a full 18 hours or more. I like to get mine in the fridge between 6 – 7pm the day before and then start cooking around 1:30 – 2pm the day off.

Be sure to reserve 1/2 cup of red wine before adding it to the bowl with the beef. The 1/2 cup of red wine sans marinade ingredients adds some brightness to the stew that you don’t get with just the marinade alone.

Unlike a lot of recipes, you don’t need to dredge the beef in flour after marinating it. Just be sure to dry it off very well with some paper towels before searing in the olive oil.

I like to sear the beef in batches so I don’t crowd the pot. If you have a big enough pot, you might be able to do it in one batch. HOWEVER, crowding the pot means the beef will steam, not sear, which is not what you want.

I recommend using baby carrots for this recipes because I think they have a sweeter flavor that regular carrots. I actually prefer baby carrots in almost all recipes I make!

If you need to double this recipe, I highly recommend making it in two Dutch ovens instead of one really large pot. That way you can make sure everything is cooking evenly and will be done at the same time.

This stew has a lot of liquid in it when it goes into the oven, but it thickens nicely with the GF flour. Plus you want a lot of sauce to soak into the potatoes when you’re eating the stew!

If you don’t have any 1:1 gluten free flour in the house, you can use all purpose gluten free flour, but you’ll need to add xanthan gum to help it thicken (if your AP GF flour doesn’t have it added already).

Lastly, I would not use cornstarch to thicken the stew. It will get very gummy and gelatinous… and no one wants to eat that.

Let’s Eat!

I hope you enjoy this beef stew as much as my family does! It’s simple enough to make for a small family dinner, yet nice enough to serve at a dinner party for a crowd. Rich, earthy, and full of flavor, it’s the best kind of comfort food.

If you make The Best Ever One-Pot Gluten Free Beef Stew, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!

Cheers to you, friend!

The Best Ever One-Pot Gluten Free Beef Stew

Rich red wine, savory herbs, tangy tomatoes, and piles of sweet carrots and buttery potatoes make this The Best Ever One-Pot Gluten Free Beef Stew.

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Prep Time 1 30

Cook Time 2

Marinating Time 18

Total Time 21 30

Course Main Course

Cuisine American

Ingredients

Marinade

1 bottle dry red wine such as Cabernet Sauvignon reserve ½ cup
3 cloves garlic smashed
3 dried bay leaves

Stew

2 pounds chuck roast trimmed of fat and cut into 2 inch pieces
1 tablespoon olive oil
1 large onion chopped
2 cups chopped baby carrots
1½ pounds baby Yukon gold potatoes cut in half
3 cloves garlic minced
2 tablespoons Worcestershire sauce
14.5 ounce can diced tomatoes
14.5 ounce can beef broth unsalted if you can find it
½ cup reserved red wine
¾ cup marinade
1 teaspoon kosher salt
½ teaspoon cracked black pepper
1 large rosemary sprig
2 tablespoons gluten free 1:1 flour I prefer King Arthur Flour Measure for Measure

Instructions

For the marinade

Add the trimmed and cubed beef to a large bowl. Reserve ½ cup of red wine and set aside. Pour the rest of the red wine over the beef. Add smashed garlic and bay leaves. Marinate overnight (for at least 18 hours).

For the stew

Reserve ¾ cup marinade and drain the rest, including garlic and bay leaves. Dry off the beef with paper towels and set aside.
Preheat your oven to 300°.
In a large oven safe pot or Dutch oven, heat olive oil over medium high heat. Add the beef to the pot in batches and sear on all sides, about 1-2 minutes per side. Set beef aside.
In the same pot, add chopped onion and saute for 5-6 minutes, until softened and browned. Add carrots, potatoes, and garlic and saute for another 5-6 minutes, stirring often to ensure the garlic doesn't burn.
Add the beef back to the pot along with the canned tomatoes, beef broth, Worcestershire sauce, ½ cup reserved red wine, ¾ cup reserved marinade, salt, pepper, and rosemary sprig.
Cover the pot and place in your preheated oven and cook for 2 hours, stirring once during cooking, or until the beef and vegetables are fork tender. If the stew is boiling instead of simmering in the oven, lower the heat to 275°.
Remove the stew from the oven and ladle out about ½ cup liquid into a bowl and whisk in 2 tablespoons of flour until smooth. Pour mixture back into the pot with the rest of the stew and whisk until well combined. Simmer for about 3-5 minutes, until stew thickens slightly. Serve immediately.

Notes

I like to sear the beef in batches so I don’t crowd the pot. If you have a big enough pot, you might be able to do it in one batch. HOWEVER, crowding the pot means the beef will steam, not sear, which is not what you want.
If you don’t have any 1:1 gluten free flour in the house, you can use all purpose gluten free flour, but you’ll need to add xanthan gum to help it thicken (if your AP GF flour doesn’t have it added already).
Whatever you do, don't thicken the stew with cornstarch! It will get very gummy and gelatinous.