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One-Pot Gluten Free Beef Stew

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 hour 30 minutes
Cook Time 2 hours
Marinating Time 18 hours
Total Time 21 hours 30 minutes
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.