21728662   beef stew with vegetables and herbs in a clay pot   comfort food

Gluten-Free Hearty Beef Stew with Carrots, Pearl Onions & Potatoes


4 from 9 votes
21728662   beef stew with vegetables and herbs in a clay pot   comfort food
Print Recipe

Gluten-Free Hearty Beef Stew with Carrots, Pearl Onions & Potatoes

This flavorful gluten-free stew is great for a weeknight meal or a company dinner. It can be made in a Dutch oven or slow cooker. The flavors improve when it’s made a day ahead. If not eaten immediately, refrigerate until ready to serve; cover and reheat over medium heat or in a 350°F oven until warmed through.
Prep Time1 hr
Cook Time3 hrs 10 mins
Total Time4 hrs 10 mins
Course: Main Course
Servings: 6
Calories: 526kcal
Author: Beth Hillson


  • pounds boneless beef chuck , cut into 1½ -inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil , divided
  • 2 large or 3 medium yellow onions , cut into thin wedges (about 8 wedges per half)
  • 5 teaspoons crushed garlic
  • 2 tablespoons red wine vinegar
  • tablespoons tomato paste
  • ¼ cup rice flour or all-purpose gluten- free flour
  • 4 cups gluten-free beef broth
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 2 teaspoons sugar
  • 5 large carrots , peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small red bliss or yellow potatoes , cut in half
  • 1 cup frozen or jarred pearl onions
  • Fresh chopped parsley or fresh thyme , for garnish, optional


  • Preheat oven to 325°F. Place rack in middle position.
  • Pat beef dry and season with salt and pepper.
  • In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning, about 5 minutes per batch, adding 1 tablespoon oil for each batch. Transfer meat to a large plate and set aside.
  • Add onions and garlic and sauté 2 minutes. Reduce heat to low. Add vinegar and cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 3 minutes. Add tomato paste and cook a few minutes more.
  • Return beef with juices to pan. Sprinkle with gluten-free flour and stir with a wooden spoon until flour is dissolved, 1 to 2 minutes. Add broth, bay leaves, thyme and sugar; stir to loosen any brown bits from the bottom of pan and bring to a simmer. Cover pot, transfer to preheated oven and braise 2 hours.
  • Remove pot from oven and add carrots and potatoes. Cover and return to oven and bake 50 to 60 minutes or until vegetables are cooked and meat is very tender. Taste and adjust seasoning, if necessary. Add onions and cook 10 minutes. Serve warm, garnished with fresh parsley, if desired.


Nutrition Facts
Gluten-Free Hearty Beef Stew with Carrots, Pearl Onions & Potatoes
Amount Per Serving
Calories 526 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g50%
Cholesterol 130mg43%
Sodium 1600mg67%
Potassium 1306mg37%
Carbohydrates 25g8%
Fiber 4g16%
Sugar 6g7%
Protein 41g82%
Vitamin A 8625IU173%
Vitamin C 18mg22%
Calcium 102mg10%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.

Written by Beth Hillson, originally published in Gluten Free & More.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Beef Carrots Potatoes
Previous Post

Gluten-Free Eggnog Cheesecake Recipe

Next Post

Holiday side dish with BOU bouillon cube

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating