Illustrative serving image, not a documented photograph of a kitchen-tested batch. Bread shown is a separate side dish.
Jump to ingredients and method
Beef, potatoes and vegetables simmered in a broth-based stew.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
The flour is for dredging, not an instruction to stir two cups of flour into the pot. Shake off excess and discard flour that contacted raw beef. Browning batches and simmering add to preparation time; tenderness may take longer than the stated window.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
-
1Preheat and Prep Preheat your oven to 325°F (165°C). Pat the beef cubes dry with paper towels and season them with salt and pepper.
-
2Coat the Beef Place the gluten-free flour in a large bowl or bag. Toss the beef cubes in the flour until evenly coated. This helps create a thick, flavorful crust and thickens the stew later. The flour is only a dredge; do not add all the leftover flour to the pot. Discard excess that touched raw beef.
-
3Brown the Beef Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, then transfer to a plate. Don’t overcrowd the pot — this ensures a nice sear.
-
4Sauté Aromatics In the same pot, reduce heat to medium and add butter. Sauté onions, garlic, and celery until softened, about 5 minutes.
-
5Deglaze and Combine Add tomato paste and stir for 1 minute. Pour in the beef broth and scrape up any browned bits from the bottom. Return the beef to the pot along with carrots, potatoes, thyme, and rosemary. Stir to combine.
-
6Slow Cook Cover the pot and transfer to the oven. Cook for 90 minutes, or until the beef is fork-tender and the vegetables are cooked through. For whole-cut beef, the safe minimum is 145°F with a three-minute rest; stewing to tenderness normally takes additional cooking. Check temperature as well as tenderness.
-
7Final Seasoning Remove from oven and taste. Adjust salt and pepper as needed. If the stew is thinner than you’d like, place it back on the stovetop and simmer uncovered for 10-15 minutes until thickened.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
Rate This Recipe
Did you make this? We'd love to hear how it turned out!