Description
This Easy Slow Cooker Beef Stew is a thick, hearty, and comforting meal perfect for any day. Tender chunks of seared beef simmer slowly with carrots, Yukon gold potatoes, peas, and flavorful herbs in a rich beef broth thickened with arrowroot for a gluten-free option. The recipe offers a simple stovetop alternative, making it versatile and accessible. Serve with gluten-free drop biscuits for a complete and satisfying dish.
Ingredients
Beef and Coating
- 1.5 lbs stew meat (trimmed and cubed)
- 3 tbsp gluten free 1:1 flour
- 1 tsp salt (+ more to taste and for sprinkling on beef)
- 1/2 tsp pepper
- 2 tbsp olive oil (divided)
Vegetables and Aromatics
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 4 carrots (peeled and cut into 1-inch pieces)
- 5-6 Yukon gold potatoes (cut into 1-2 inch pieces)
- 3/4 cup peas (canned or frozen)
Liquids and Flavorings
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp gluten free Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
Thickening Agent
- 2 tbsp arrowroot powder (divided)
- 1/4 cup water (plus additional 2 tbsp water if needed)
Instructions
- Coat the Beef: In a bowl, add the stew meat along with the gluten free flour, salt, and pepper. Toss everything together ensuring the beef cubes are evenly coated.
- Sear the Beef: Heat 1 tablespoon olive oil in a skillet over medium-high heat (or use the saute function of your slow cooker if available). Sear the beef cubes on all sides for about 3-4 minutes total to develop a rich, browned exterior. Remove the beef with a slotted spoon and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon olive oil. Add chopped onion and minced garlic and sauté for 2-3 minutes until the onion softens and the mixture becomes fragrant.
- Add Liquids and Vegetables: Stir in the tomato paste until well combined. Pour in the beef broth, then add carrots, potatoes, Worcestershire sauce, hot sauce, dried rosemary, dried thyme, salt, and pepper. Return the seared beef back to the pan and stir to combine all ingredients.
- Cook in Slow Cooker: Transfer everything to the slow cooker if not already using it. Cover and cook on high for 3-4 hours or on low for 8-10 hours until beef and vegetables are tender.
- Add Peas and Thicken: Stir in 3/4 cup peas and switch slow cooker to high. Mix arrowroot powder with 1/4 cup water to make a slurry, then pour it into the stew while stirring. Let it cook for about 15 minutes, stirring occasionally as the stew thickens and peas cook through.
- Adjust Thickness: If a thicker stew is desired, combine 1 tablespoon arrowroot powder with 2 tablespoons water, add to the stew, and stir well until thickened to your preference.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve topped with fresh chopped parsley if desired. Pairs excellently with gluten free drop biscuits.
- Stovetop Alternative: Heat oil in a large Dutch oven or pot, sauté beef and onions as directed above. Add all other ingredients except potatoes, carrots, and peas. Bring to a boil, reduce heat to medium-low, cover and simmer for 1-1.5 hours. Add carrots and potatoes and cook for another 30-45 minutes until tender. Stir in peas and arrowroot slurry to thicken before serving.
Notes
- Arrowroot powder is used as a gluten-free thickener; corn starch can be substituted if preferred.
- Searing the beef adds depth of flavor but can be skipped for a faster prep time.
- The slow cooker method yields very tender meat and melded flavors, but the stovetop version is quicker.
- Adjust hot sauce amount to control the spice level.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
- For a heartier texture, add other root vegetables like parsnips or turnips.
- Gluten-free Worcestershire sauce is necessary to keep the stew gluten-free.
- Prep Time: 20 minutes
- Cook Time: 4 hours 8 minutes
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
