Gluten-Free Beef Stew Recipe: Tips for Making Gluten-Free Stew

Beef stew consists of beef cooked with vegetables and aromatics in a flavorful broth. Although beef stew can easily be made gluten-free, many recipes call for thickeners, flavorings, and add-ins that do contain gluten. With a few simple tips, you can make a traditional beef stew for a gluten-free dinner.

If you're adapting a beef stew recipe for a gluten-free crowd, be sure to follow these tips.

1. 1. Check the labels of sauces. Worcestershire sauce is a popular flavoring for beef stew. Although most Worcestershire sauce is gluten-free, it's still a good idea to check the label for ingredients like wheat or barley malt. If a recipe calls for soy sauce, you can easily swap in gluten-free tamari instead.
2. 2. Thicken your stew with care. If you prefer a thick, creamy beef stew, you may see recipes calling for a roux—a mixture of butter and all-purpose flour. For a gluten-free, dairy-free alternative, experiment with cornstarch, tapioca flour, or arrowroot powder. You can also make a roux with your favorite gluten-free flour as well.
3. 3. Opt for gluten-free grains. Many beef stew and soup recipes include grains like barley or wheat berries. Instead of these glutenous varieties, try a gluten-free pseudo-grain, like quinoa.
4. 4. Use homemade or gluten-free beef broth. Some store-bought beef broths and stocks contain gluten. To be certain that yours does not, make homemade beef stock or purchase gluten-free beef broth. You can also substitute water for beef broth.

The best beef stew meat recipes will use stew meat from tough cuts of meat with high-fat content for a rich flavor. There are many cuts of beef you can choose from for your beef for stew ranging from cheap to more expensive:

1. 1. Round: Round cuts of beef are taken from the rear legs of the cow and are generally very tough with relatively low fat content. You will often have the choice between a top round or bottom round cut. While both are great for stews, bottom cuts are tougher and better for slow cooking. Round roasts are a very popular choice for stew meat for their low cost.
2. 2. Chuck: Chuck meat is taken from the shoulder and is one of the most popular choices for stew meat due to its high toughness and medium fat content. Beef chucks are usually large cuts of meat and are only a little more expensive than a round roast. They’re often called chuck roasts since they are popular for making chuck pot roasts.
3. 3. Sirloin: Sirloin cuts are taken from the back of the cow. The sirloin cut falls somewhere in between a chuck and round roast in terms of toughness and fat content, and they will often be somewhat more expensive.
4. 4. Brisket: Brisket cuts are taken from the breast or chest of the cow and are typically inexpensive. You can use a whole brisket for a stew, or you can choose between flat and point cuts. The point cut will have a better ratio of tough tissues and fat content and will be better for stewing than the less fatty flat cut.
5. 5. Bone-in short rib: Short ribs are from the underbelly of the cow and are usually sold with the bone in. They have a rich flavor with a good balance of toughness and fat, though they are often expensive.
6. 6. Oxtail: Oxtail cuts are a very tough cut of meat taken from the tail of the cow. They have a very high fat content and the gelatin from the bone makes them delicious, but they are often expensive due to their low availability.