An easy recipe for a gluten-free beef stew can be made in either an Instant Pot, slow-cooker, or on the stovetop. A hearty and savory beef stew with tender beef chunks and your favorite vegetables. It is also dairy-free and can be modified for the Whole 30, Paleo, Auto-Immune Protocol diet.
1tablespoongluten-free Worcestershire SauceNot all brands of Worcestershire sauces are gluten-free. I used Lea & Perrins.
1tablespoonapple cider vinegar
2tablespoonstomato pasteOmit if AIP.
3cupsgluten-free beef broth
2cupsdiced potatoesUse sweet potatoes for Paleo or AIP.
3tablespoonscornstarchUse arrowroot flour for Whole 30, Pale, or AIP. Or just leave out.
Turn on the Instant Pot to the saute function and add the olive oil.
Add the cubed beef to the Instant Pot and brown the meat on both sides.
Add the gluten-free Worcestershire sauce, apple cider vinegar, and tomato paste to the beef and stir to combine.
Sprinkle the thyme, sage, onion powder, garlic powder, and salt over the meat and stir to combine.
Pour the gluten-free beef broth into the pot.
Add the carrots, celery, and potatoes to the Instant Pot and stir to combine.
Place the lid on the Instant Pot and turn the vent to sealing.
Set on meat/stew setting or on manual for 35 minutes.
Once the timer goes off, release the pressure manually. Carefully remove the top.
In a small bowl, whisk together the cornstarch and water to make a cornstarch slurry. Stir the cornstarch slurry mixture into the pot.
Stir in the frozen peas and press the sautee button and cook for another 5-10 minutes or until peas are cooked and sauce is thickened.
Allow the stew to cool for 5 -10 minutes. Serve and enjoy!
Store leftovers in an air-tight container in the refrigerator.
Reheat leftovers in the microwave or on the stovetop.
See the recipe post for the slow cooker or stovetop cooking instructions.
This beef stew can be easily modified to be an AIP beef stew. Just use your favorite vegetables, and skip the Worcestershire sauce, tomato paste, and cornstarch. If you want a thicker stew, you can substitute the arrowroot flour for the cornstarch.
This gluten-free beef stew can be easily modified for the Whole 30 diet. Just substitute the arrowroot flour for the cornstarch.
Store leftovers in an airtight container in the refrigerator.
The stew can be frozen for up to 3 months. Place completely cooled stew in a freezer-safe container. Defrost overnight in the refrigerator.