Gluten Free Beef Stew With Red Wine - GF/DF, Top 9 Free

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This Gluten free beef stew with red wine is the perfect recipe for those with priority allergies. Indulge in the rich flavours of a hearty gluten-free beef stew, slow-cooked to perfection with a splash of robust red wine. This comforting recipe elevates the classic beef stew experience. Let the magic of your slow cooker effortlessly blend savoury beef, tender vegetables, and the deep, nuanced notes of red wine for a wholesome meal that's both gluten and dairy free as well as top 9 allergen friendly and irresistibly delicious.

Why We Like This Recipe

This Gluten free beef stew with red wine is the perfect fall dinner. It is brimming with flavour that is perfect for those autumnal days where the weather starts to turn and sweaters are returning to daily wear.

I was never a huge fan of stew as a child but as I grew up there was this comfort a warm bowl of stew brings. Now when I make our gluten free beef stew recipe it makes me think of my mum and her recipe, how hard she worked to please me and how we do the same with our kids and their food  allergies.

Living with food allergies, for us in our experience, means being able to embrace the comfort foods we used to love before we had allergies in our family. Reclaiming and adapting our favourite recipes means a lot to us and brings a sense of normalcy and inclusion. 

It isn't fun to miss out on favourite fall dinners, family favourite recipes, or cherished warming meals. Our goal at The Allergen Free Kitchen is to help create meals and recipes that we can still enjoy, despite having serious allergies to top 8 allergens and food restrictions. Making food fun and delicious again, in a way that is safe for us.

We also hope to inspire others to adapt their favourite fall recipes, like this slow Cooker Beef with red wine stew, to their needs so they can have that same feeling. This slow cooker gluten free beef stew for us is a big part of that mentality, food allergies aren't a restriction, they are a way to empower ourselves and others with the knowledge to make wonderfully delectable dishes that are safe for us. 

Ingredients

The Ingredient Low Down

Stewing Beef

This is a great recipe to use a cheaper cut of meat. It will break down and render by slow cooking over hours.

Avocado Oil

This is a high temperature oil. It can be replaced by another safe neutral high temperature oil, as needed.

Gluten Free Rice Flour 

The rice flour is our preferred but it can be replaced with all purpose gluten free flour.

Beef Broth

Make sure to get a soy, gluten and top 9 allergen free broth if using commercially made kinds. Homemade is also fantastic to use. It can be easily made by baking and then boiling beef bones for hours. 

Red Wine, vegan and top 9 free

Wine is something we talk a lot about. It can be a tough ingredient that is often overlooked for allergens. The process to clarify wine is called fining. This process sometimes involves fish, eggs, or milk derivatives. We recommend using a gluten free and vegan wine that is verified free from gluten and the top 9 allergens with the manufacturer. For more info on how wine is fined check out this article by Decanter. 

There are varying opinions on if the filtering of the fining agents out is safe for those with allergies, we err on the side of caution and avoid it. An article on the National Library of Medicine website goes into detail on the debate of the risk of allergic reactions to wine, in milk, egg and fish-allergic patients. We recommend reading the article to assess the risk and consult your medical team about the issue.

The best wines to use in this recipe are a fruity full bodied variety red wine. One that is safe for us is the Alive Line red wine from the Summerhill Pyramid Winery in the Okanagan area of Canada. 

Pro Tip - Red wine is best for this recipe and pairs better with the red meat and flavours in our gluten free beef stew recipe. 

Tomato Paste, Canned Diced Tomatoes, and Sun Dried Tomatoes

The sun dried tomatoes we use are canned in water. If using the dry version that isn't canned make sure to soak them in hot water for a few minutes so they aren't tough in the slow Cooker Beef with red wine stew.

Canned diced tomatoes are our favourite to use. The liquid from the can is also used in the recipe. We sometimes process and freeze our own tomatoes we grow. They are great in this recipe too. Fresh tomatoes could be used in place of canned, romas are suitable to use.

Pro Tip - freeze the tomato paste in 1 Tablespoon scoops to use in recipes like this and prevent it from going bad. 

Carrots, Celery Ribs,Yellow Onions and Garlic

The fresh varieties give the best texture and flavour for the slow cooker gluten free beef stew. Red onions should be avoided.

Gem Potatoes

These are the slightly starchy little nugget potatoes. They are easy as they just need to be cut in half. The purple ones are great but don't look fantastic in this gluten free beef stew with red wine. We usually opt for the red and yellow potatoes. Yellow potatoes can be used instead, if desired.

Pro Tip - for those with allergies to regular potatoes diced pumpkin or sweet potatoes can be used instead.

Dried Mushrooms

We like to use dried mushrooms in this gluten free beef stew crock pot as they are easy to keep around and affordable for a variety of mushrooms. We like to use the mixed packs of dried mushrooms with oyster mushrooms, porcini, portobellos, and yellow boletes. Other mushroom mixes will work. The Wild Mushroom Co mixed container is vegan and gluten free and available from Costco in Canada. Make sure they are gluten free and free from cross contact with other allergens. 

Pro Tip - If using fresh or drained canned mushrooms pop them in for the last 30 mins only. Button Mushrooms are a great fresh mushroom for this dish.

Salt, Ground Pepper

Make sure the products you use are free fro mcross contract in the packaging and manufacturing.

Rosemary, Sage, Thyme, Oregano, and Marjoram

Use fresh herbs, if at all possible. They will be removed at the end and it is harder to remove dried herbs before serving.

Pro tip: If using dried herbs only, use ⅓ of the fresh amount and use a refillable herb bag that is like a tea bag designed to handle long cooking times in the heat.

Cornstarch 

This is used to thicken the sauce. It can be left out or switched with arrowroot starch.

Instructions/ Directions and Tips

Step 1

Heat avocado oil in a large skillet with deep sides, a wok works well, over medium/high heat.

Add in beef cubes and sprinkle with salt and pepper. Sear the beef on all sides, getting a bit of a crisp brown on the outside of the cubes.

When all cubes have been browned remove them to the slow cooker cooking insert. Leave the fat in the skillet, do not drain it off. There should be about 1 tablespoon of fat in the pan.

Pro Tip - it may take about 5-8 minutes for the meat to brown.

Step 2

Sprinkle the gluten free flour into the fat in the skillet and mix using a whisk.

Let it cook for about 1-2 minutes. The flour will have soaked up the fat and formed a paste.

Step 3

Slowly pour in ½ Cup of beef broth to deglaze the pan, while whisking continuously to mix in the flour and fat until the half cup of beef broth has been added and it has whisked up smoothly without lumps. 

Pro Tip - Pour in the beef broth slowly while constantly scraping the bottom of the pan to get up all the cooked meat and flour bits. Those browned meat flecks are the bits that will flavour the slow Cooker Beef with red wine stew sauce.

Step 4

Pour in the red wine and add the tomato paste whilst whisking steadily to make a nice smooth sauce for the gluten free stew.

Let the sauce come up to a simmer for 1-2 minutes. When heated to the simmer, drizzle the sauce over the meat in the slow cooker.

Step 5

To the slow cooker add in the diced and cut carrots, celery, onions, garlic, potatoes, diced tomatoes, sun dried tomatoes, and dried mushrooms. Pour in the remaining 2 Cups of beef broth to the crockpot bowl and add in the salt and pepper to spice the slow cooker gluten free beef stew. Gently mix until the meat and vegetables are evenly distributed and have all been coated with a bit of sauce. 

Pro Tip - The sauce shouldn't be high enough to immerse all the ingredients as the meat and vegetables will release more liquid as they cook. If the liquid is close to the top of the slow cooker watch it carefully so it doesn't overflow. Do not overfill the crockpot above the manufacturer's recommended mark.

Step 6

Bundle all the herbs, except the salt and pepper, together and tie with butcher's twine or use a slow cooker safe herb bag. Put the bundled herbs in the slow cooker with the meat, vegan and sauce. 

Pro Tip - This is the easiest way to be able to pull all the herbs out before reducing the sauce.

Step 7

Cover the slow cooker with its lid and cook for 4-5 hours on high or 6-8 hours on low.

Pro Tip - Check out the FAQs to find out how to make this a gluten free beef stew stove top recipe instead of in a slow cooker.

Step 8

After the stew has finished cooking, remove the herb bundle from the slow cooker and compost. 

Pro Tip - Cook on LOW for 6-8 Hours or HIGH for 4-5 Hours. 

Step 9

In a small bowl make a smooth slurry by using a spoon to mix the cornstarch with 3 tablespoons of the liquid from the slow cooked stew. Set aside.

Pro Tip - Do not skip this step of making the slurry before adding it to the sauce. If the cornstarch is added straight to the sauce it will clump up and instead of a smooth and glossy sauce you'll end up with a starchy and lumpy one.

Step 10

Move the meat and vegetables from the slow cooker to a large bowl whilst leaving as much of the liquid as possible to make the sauce out of. 

Pro Tip - You can strain the liquid from the diced meat and veg, if preferred in a colander to get it all out. The bits will be set aside until later in the directions.

Step 11

Transfer the stew liquid to a medium pot and bring it to a simmer over medium high heat. reduce the liquid by half. 

Pro Tip -This can take up to 10 minutes or more to properly let the sauce reduce down.

Step 12

Once reduced, whilst whisking the sauce slowly pour in the cornstarch slurry that had been set aside in step 9. Let the sauce come up to a simmer for 2-3 mins.

Step 13

Add the diced stew meat and vegetables to the slow cooker and pour the sauce over. Stir to coat the slow cooker gluten free beef stew bits. Keep warm using the warming function whilst covered.

Pro Tip - Alternatively, to serve at the table put the stewing bit in the sauce pot, if large enough. Stir it well to coat and place in a serving bowl. 

Substitutions, Variations, & Adaptations

• Alcohol Free - Replace the same amount of red wine with beef broth. To add a bit of tang that would normally be provided by the wine use 1-2 tablespoons of apple cider vinegar.
• Pork- Try using pork instead of beef with pork broth and swap out the red wine for a safe apple cider (with or without alcohol).
• Coffee beef stew - replace the red wine with your favourite dark roast coffee.
• Bison, venison, or lamb - Beef can be replaced with another red meat.

• Spicy Southwest stew - Add a few dashes of allergy friendly hot sauce or replace a few of the sun dried tomatoes with chilies in adobo sauce. Pro Tip- swap out the herbs for cilantro and add spices like chilli powder and cumin for a bit of a southwest taste with corn. The red wine can be replaced with beef broth.
• Extra Veggies - Add corn, green beans, or peas to the gluten free beef stew with red wine. It can be added to the slow Cooker Beef with red wine stew or replace the carrots. Squash or sweet potatoes can be used in place of the gem potatoes.
• Vegan - For a beef stew without beef, swap out the beef and beef broth for chickpeas, lentils and vegetable broth. 

Equipment to Make Gluten Free Beef Stew With Red Wine

Storage and Reheating Instructions

Storage

-Fridge

In the fridge this gluten free beef stew recipe will keep for up to 3 days in a well sealed container. It needs to be reheated when eaten as leftovers.

-Freezer

Gluten free beef stew with red wine freezes really well. The best way to store it is once cooked, portion it into individual or family sized servings and let cool. Once cool, fit with an airtight lid on the freezer safe container and store in the fridge for up to 3 months. Thaw before reheating.

Reheating

The best way to reheat slow cooker gluten free beef stew is on the stove or in the microwave. For best food safety practices only reheat food once.

For the stove, heat it over medium high heat and add ¼ cup water to the gluten free beef stew crock pot per serving or two. Stir well. Bring it to a boil and reduce the heat to low/medium to let it simmer for 5-10 mins or until all the bits have warmed through and brought up to a safe temperature.

If microwaving the gluten free beef stew recipe to reheat, place one serving in a microwave safe bowl with 2-3 tablespoons of water stirred in. Microwave for 1 minute 15 seconds. Stir it well and check to see if the bits are warmed through. If not, cook for another 30-45 seconds, stir after and check again. Repeat as needed. Wait a couple of minutes before eating to not burn your mouth.

Top Tip for Gluten Free Stew

Turn this recipe into an allergy friendly beef bourguignon by using vegan and allergy friendly wine from the Burgundy region of France. Chop a bit of bacon up and fry it up before the beef, using the bacon fat instead of the avocado oil and swap the onions for pearl onions and dried mushrooms for fresh button ones. The herbs can also be swapped out for just fresh thyme, and parsley with a couple of bay leaves and removed before serving for a more authentic beef bourguignon taste.

FAQ

What To Serve With

This gluten free beef stew crock pot is a hearty meal, we rarely have much with the stew but when we do it is usually a gluten free bread roll or a light side salad. For the rolls we usually choose the Promise , Carbonaut, or Little Northern Breadhouse products (some may have shared lines and facilities).

The best side salads with this meal are ones that showcase fall produce, like our fig and kale salad, kale and cranberry, or Apple Pear and Avocado Salad.

📖 Recipe

Gluten Free Beef Stew With Red Wine

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Prep Time: 15 minutes minutes

Cook Time: 5 hours hours 30 minutes minutes

Total Time: 5 hours hours 45 minutes minutes

Servings: 8 Servings

Calories: 449kcal

Author: Katherine Evans - The Allergen Free Kitchen

Savour the bold flavours of our gluten-free beef stew, expertly crafted in the slow cooker with the perfect infusion of red wine. This hearty recipe seamlessly blends tender beef, wholesome vegetables, and a rich red wine sauce, resulting in a gluten, dairy, and top 9 allergen free culinary masterpiece. Elevate your dining experience with this convenient and confidently executed slow-cooked dish, offering a symphony of flavours that proves allergy friendly doesn't mean sacrificing taste or complexity.

Equipment

• Slow cooker - 6 Qt or larger
• Deep sided frying pan or skillet
• Cutting Board and Knife
• Measuring cups and spoons
• Cooking Utensils
• Butcher's Twine or herb pouch
• Large Bowl
• Medium pot

Ingredients

Meat and Sauce

• 3 Pounds Stewing Beef cut in 1 inch cubes
• ½ teaspoon Sea Salt
• ¼ teaspoon Pepper
• 2 Tablespoons Avocado Oil
• 1 Tablespoon Gluten Free Rice Flour
• 2 ½ Cup Beef Broth divided into ½ C and 2 Cups
• 1 ⅔ Cup Red Wine vegan and top 9 free
• 1 Tablespoon Tomato Paste

Bits and Veg

• 3 Carrots diced
• 3 Celery Ribs diced
• 2 Medium Yellow Onions diced
• 4 Cloves Garlic minced
• 2 Cups Gem Potatoes Halved
• 28 Ounces Diced Tomatoes, can drained
• 1 Cup Sundried Tomatoes diced
• 1 Cup Dried Mushrooms rehydrated

Herbs and Spices

• ½-1 teaspoon Sea Salt
• ¼-½ teaspoon Ground Pepper
• 1 Sprig Rosemary fresh
• 1 Sprig Sage fresh
• 1 Sprig Thyme fresh
• 1 Sprig Oregano fresh
• 1 Sprig Marjoram fresh
• 3 Tablespoons Cornstarch

Instructions

• Heat avocado oil in a large skillet with deep sides, a wok works well, over medium/high heat. Add in beef cubes and sprinkle with salt and pepper. Sear the beef on all sides, getting a bit of a crisp brown on the outside of the cubes. When all cubes have been browned remove them to the slow cooker cooking insert. Leave the fat in the skillet, do not drain it off. There should be about 1 tablespoon of fat in the pan.
  3 Pounds Stewing Beef, ½ teaspoon Sea Salt, 2 Tablespoons Avocado Oil, ¼ teaspoon Pepper
• Sprinkle the gluten free flour into the fat in the skillet and mix using a whisk. Let it cook for about 1-2 minutes. The flour will have soaked up the fat and formed a paste.
  1 Tablespoon Gluten Free Rice Flour
• Slowly pour in ½ Cup of beef broth to deglaze the pan, while whisking continuously to mix in the flour and fat until the half cup of beef broth has been added and it has whisked up smoothly without lumps.
  2 ½ Cup Beef Broth
• Pour in the red wine and add the tomato paste whilst whisking steadily to make a nice smooth sauce for the slow Cooker Beef with red wine stew. Let the sauce come up to a simmer for 1-2 minutes. When heated to the simmer, drizzle the sauce over the meat in the slow cooker.
  1 ⅔ Cup Red Wine, 1 Tablespoon Tomato Paste
• To the slow cooker add in the diced and cut carrots, celery, onions, garlic, potatoes, diced tomatoes, sun dried tomatoes, and dried mushrooms. Pour in the remaining 2 Cups of beef broth to the crockpot bowl and add in the salt and pepper to spice the stew. Gently mix until the meat and vegetables are evenly distributed and have all been coated with a bit of sauce.
  2 ½ Cup Beef Broth, 3 Carrots, 3 Celery Ribs, 2 Medium Yellow Onions, 4 Cloves Garlic, 2 Cups Gem Potatoes, 28 Ounces Diced Tomatoes, can, 1 Cup Sundried Tomatoes, 1 Cup Dried Mushrooms, ½-1 teaspoon Sea Salt, ¼-½ teaspoon Ground Pepper
• Bundle all the herbs, except the salt and pepper, together and tie with butcher's twine or use a slow cooker safe herb bag. Put the bundled herbs in the slow cooker with the meat, vegan and sauce.
  1 Sprig Rosemary, 1 Sprig Sage, 1 Sprig Thyme, 1 Sprig Oregano, 1 Sprig Marjoram
• Cover the slow cooker with its lid and cook for 4-5 hours on high or 6-8 hours on low.
• After the stew has finished cooking, remove the herb bundle from the slow cooker and compost.
• In a small bowl make a smooth slurry by using a spoon to mix the cornstarch with 3 tablespoons of the liquid from the slow cooked stew. Set aside.
  3 Tablespoons Cornstarch
• Move the meat and vegetables from the slow cooker to a large bowl and set aside. Get as much of the liquid as possible to make the sauce out of.
• Transfer the gluten free stew liquid to a medium pot and bring it to a simmer over medium high heat. reduce the liquid by half.
• Once reduced, whilst whisking the sauce slowly pour in the cornstarch slurry that had been set aside in step 9. Let the sauce come up to a simmer for 2-3 mins.
  3 Tablespoons Cornstarch
• Add the diced stew meat and vegetables to the sauce in the pot and stir. Serve in a bowl. Alternatively, if needing to keep warm for a short while, return the sauce and stewing meat and vegetables to the slow cooker and cover. Keep warm using the warming function.

Notes

For an alcohol free slow cooker gluten free beef stew - replace red wine with 1 tablespoon apple cider vinegar and 1 ⅔ Cup beef broth.

The sauce shouldn’t be high enough to immerse all the ingredients as the meat and vegetables will release more liquid as they cook.

Do not overfill the slow cooker past manufacturer recommended liquid levels.

Other meats can be used such as lamb or venison.

Instead of red wine gluten free and top 9 free cider can be used in place for the red wine.

Sweet potatoes, turnips, frozen peas or corn can also be added for extra veggies or instead of the potatoes and carrots.

Cooking times: Cook on LOW for 6-8 Hours or HIGH for 4-5 Hours. Use a programmable slow cooker to help time the cooking. Never leave the cooking food unattended and check on the food often for safety. Check that there is enough liquid in the slow cooker throughout cooking so the food doesn’t burn.

Allergy Note 1

Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.

Allergy Note 2

If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.

Allergy Note 3

This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.

Nutrition

Calories: 449kcal | Carbohydrates: 32g | Protein: 43g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 933mg | Potassium: 1703mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4120IU | Vitamin C: 27mg | Calcium: 113mg | Iron: 7mg

Nutritional Disclaimer

"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.

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Food Safety Tips

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
• Always check ingredients for allergens
• Do not use the same utensils on allergen free food, that previously touched allergens
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended, and check on the food often for safety. Check that there is enough liquid in the slow cooker throughout cooking so the food doesn't burn.
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Allergy Resources

If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you. 

For additional  resources please check out the following allergy education and advocacy pages:

In the United States:

• Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
• Food Allergy Research & Education (FARE) - Home Page
• U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
• Recalls, Reporting and Alerts on Food - in The United States of America
• Food Safety and Inspection Service, USDA - Recalls
• US Food & Drug Administration, FDA - Recalls
• Celiac Disease Foundation - Home Page
• National Celiac Association (NCA) - Home Page
• Beyond Celiac - Home Page
• Celiac.com - Home Page 

In Canada

• Food Allergy Canada - Home Page
• Celiac Canada - Home Page
• The Government of Canada - Health Site- Food Allergies
• The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling

Recalls, Reporting and Alerts on Food - in Canada