This is a great crock-pot/slow cooker recipe that takes no time to prep, set, and forget it. Traditional beef stew uses flour as a thickener. For a gluten-free version you can used all-purpose gluten free flour mix, but I like to cook out gf flour mix as a roux to get rid of some of the gritty texture that it tends to have. Since we’re looking for an easy and quick recipe to get all of the ingredients into the pot so I can get out of the house to work, I use a cornstarch slurry as my thickener. This is something I found out early on to be handy and should be in your gluten free cook bag of tricks.
Everything else is pretty much standard for beef stew, no surprises here. I like chuck roast as a stew meat whether i’m making beef stew, pot roast, or a Filipino stew like caldereta, etc. I sometimes can find it already cubed in the grocery store or I will just buy the chuck roast and cut it up myself.
Be careful when buying beef broth. I’ve run into a few instances where I bought a powdered broth or one of those super concentrated broths (that’s like the consistency of pudding) assuming it should be gluten free and come to find out when the hubby looked at the ingredient list and informed me to my disappointment that I forgot to check. That wheat allergen creeps up in so many places so I just religiously check now.
Some quick chopping, dry herbs, lots of beef broth, a quick cornstarch slurry and 8 hours of slow cooking is all it takes to have a hearty meal waiting for you at home!