Q1: Can I skip the searing step in Step 2-3, or is it really necessary?

While you can technically skip searing and place raw beef directly in the slow-cooker, it's highly recommended to complete Steps 2-3 as written. Searing the beef cubes until deeply browned (2-3 minutes per side) creates a flavorful crust through the Maillard reaction, which adds significant depth to your stew. Additionally, the browned bits left in the skillet (deglazed in Step 6) contribute rich, savory flavors to the broth that you simply can't achieve without this step. If you're short on time, you can sear fewer batches more quickly, but don't skip it entirely for the best results.

Q2: I need this recipe to be gluten-free - what ingredients should I check or substitute?

This recipe is already designed as gluten-free, but you must verify a few key ingredients to ensure compliance. Check that your beef broth is certified gluten-free (some brands contain gluten), and most importantly, verify your Worcestershire sauce (mentioned in Step 7) is gluten-free, as traditional versions contain malt vinegar made from barley. Brands like Lea & Perrins and French's offer gluten-free versions. The tomato paste (Step 5) is naturally gluten-free, but always check labels. If you're using red wine (Step 6), most wines are gluten-free, though some may be processed with wheat-based products, so choose carefully if you have celiac disease.

Q3: How do I know when the beef stew is actually done after the 8 hours on LOW or 4-5 hours on HIGH mentioned in Step 10?

As stated in Step 10, your stew is done when the beef is fork-tender and vegetables are soft. To test this, insert a fork into one of the beef cubes - it should slide in easily and the meat should practically fall apart with gentle pressure. The carrots and potatoes should be easily pierced with a fork without resistance. If after 8 hours on LOW the beef is still tough, continue cooking in 30-minute increments until tender. Keep in mind that beef chuck roast contains connective tissue that needs extended cooking time to break down, so don't rush this process. The vegetables should be soft but not mushy or falling apart completely.

Q4: What can I substitute if I don't have a 6-quart slow-cooker as listed in the Equipment?

If you don't have a slow-cooker, you can make this recipe in a large Dutch oven (6-7 quart capacity) in your oven instead. After completing Steps 1-9 as written, cover the Dutch oven with its lid and cook at 300°F for approximately 3-3.5 hours, checking for tenderness at the 3-hour mark. Alternatively, you can use an Instant Pot or electric pressure cooker - follow Steps 1-9 using the sauté function for the initial steps, then pressure cook on high for 35-40 minutes with natural release. If your slow-cooker is smaller than 6 quarts, you can halve all the ingredient quantities to fit, but maintain the same cooking times specified in Step 10.

Slow-Cooker Beef Stew

This classic slow-cooker beef stew transforms simple ingredients into a deeply satisfying meal that's perfect for busy weeknights or lazy weekends. Tender chunks of beef chuck roast break down over hours of gentle cooking, becoming melt-in-your-mouth tender while releasing their rich, beefy flavor into a savory broth. Root vegetables like carrots, potatoes, and parsnips soften to perfection, absorbing the aromatic essence of garlic, thyme, and bay leaves.

What makes this recipe truly special is its effortless preparation and naturally gluten-free composition. Unlike traditional beef stews that rely on flour for thickening, this version uses tomato paste and the natural starches from potatoes to create a lusciously thick gravy. The slow-cooker does all the heavy lifting, requiring just 20 minutes of prep work before you can walk away and let time work its magic.

The beauty of slow-cooker beef stew lies in its versatility and forgiving nature. The low, steady heat ensures that even if you're running late, your stew will be waiting patiently, staying warm and delicious. Each spoonful delivers a harmonious blend of tender meat, sweet vegetables, and rich broth that warms you from the inside out. This is comfort food at its finest – hearty, wholesome, and guaranteed to satisfy even the heartiest appetites.

Whether you're feeding a family on a cold winter evening or meal-prepping for the week ahead, this gluten-free beef stew delivers restaurant-quality results with minimal effort. The leftovers taste even better the next day as the flavors continue to meld, making it an ideal make-ahead option for those who value both convenience and exceptional taste.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

8 hours 20 minutes

None servings

425 calories

Fat 16.00g

Carbs 32.00g

Protein 38.00g

Ingredients

2.5 lbs	beef chuck roast, cut into 1.5-inch cubes
2 tsp	salt
1 tsp	black pepper, freshly ground
2 tbsp	olive oil
1 large	yellow onion, diced
4 cloves	garlic, minced
3 tbsp	tomato paste
4 cups	beef broth, gluten-free
1 cup	red wine (optional)
2 tbsp	Worcestershire sauce, gluten-free
1 tsp	dried thyme
2 None	bay leaves
1 lb	carrots, peeled and cut into 1-inch pieces
1.5 lbs	russet potatoes, peeled and cut into 1-inch cubes
3 None	celery stalks, cut into 1-inch pieces
2 medium	parsnips, peeled and cut into 1-inch pieces (optional)
1/4 cup	fresh parsley, chopped (optional)

Equipment

Cutting board

wooden spoon or spatula

paper towels

ladle

chef's knife

measuring cups and spoons

large skillet

vegetable peeler

slow-cooker (6-quart or larger)

Ancestral Diet

An ideal Ancestral Diet recipe featuring grass-fed meats, vegetables, and healthy fats while completely avoiding grains, legumes, and processed foods. The slow-cooking method preserves the nutritional integrity of whole food ingredients.

Clean Eating

Perfectly aligned with Clean Eating principles, using whole, minimally processed ingredients like fresh vegetables, grass-fed beef, and olive oil, with no refined sugars, artificial additives, or processed components.

Gluten-Free Diet

This recipe is naturally gluten-free, using tomato paste and potato starches for thickening instead of wheat flour, and featuring whole food ingredients without any gluten-containing grains.

Paleo Diet

A perfect Paleo recipe featuring grass-fed beef, root vegetables, and healthy olive oil, while strictly avoiding grains, legumes, and processed ingredients. The slow-cooking method preserves nutrient density and follows hunter-gatherer whole food principles.

Primal Diet

Fully compliant with Primal Diet guidelines, using grass-fed beef, non-starchy vegetables, healthy olive oil, and avoiding processed ingredients. The recipe emphasizes whole, nutrient-dense foods cooked using traditional methods.

Instructions

Pat the beef cubes dry with paper towels and season generously on all sides with salt and black pepper.

2 min

Heat olive oil in a large skillet over medium-high heat until shimmering.

2 min

10 min

Working in batches to avoid crowding, sear the beef cubes on all sides until deeply browned, about 2-3 minutes per side. Transfer browned beef to the slow-cooker insert.

5 min

In the same skillet, add the remaining chopped onion and cook until softened, about 4-5 minutes, stirring occasionally.

1 min

Add the minced garlic and tomato paste to the skillet, stirring constantly for 1 minute until fragrant and the tomato paste darkens slightly.

3 min

Pour in the beef broth and red wine (if using), stirring to deglaze the pan and incorporate all the flavorful browned bits. Bring to a simmer.

Stir in the Worcestershire sauce, dried thyme, and add the bay leaves to the liquid mixture.

Pour the hot liquid mixture over the beef in the slow-cooker insert.

Add the carrots, potatoes, celery, and parsnips (if using) to the slow-cooker, distributing them evenly around the beef.

2 min

Cover the slow-cooker with the lid and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are soft.

Remove the bay leaves and discard them. Season the stew with salt and black pepper to taste.

1 min

Ladle the stew into bowls and garnish with fresh chopped parsley if desired. Serve hot with crusty bread on the side.

1 min

Slow-Cooker Beef Stew

Nutrition

Ingredients

Equipment

On Diet

Ancestral Diet

Clean Eating

Gluten-Free Diet

Paleo Diet

Primal Diet

Instructions

Frequently Asked Questions

Q1: Can I skip the searing step in Step 2-3, or is it really necessary?

Q2: I need this recipe to be gluten-free - what ingredients should I check or substitute?

Q3: How do I know when the beef stew is actually done after the 8 hours on LOW or 4-5 hours on HIGH mentioned in Step 10?

Q4: What can I substitute if I don't have a 6-quart slow-cooker as listed in the Equipment?