Gluten-Free Red Wine Beef Stew Over Mash

Why You’ll Love This Recipe

• Classic, cozy flavors: tender beef, sweet carrots, savory mushrooms, and a rich red wine sauce.
• Oven-braised for foolproof results and deep, restaurant-level complexity.
• 100% gluten-free ingredients without sacrificing body or gloss in the sauce.
• Even better the next day, making it perfect for entertaining or meal prep.

Grocery List

• Produce: Yellow onions, carrots, cremini mushrooms, garlic, Yukon Gold potatoes, fresh thyme, flat-leaf parsley, bay leaf.
• Dairy: Unsalted butter, whole milk (or half-and-half).
• Pantry: Beef chuck, olive oil, dry red wine, gluten-free beef broth, gluten-free Worcestershire sauce, gluten-free tomato paste, kosher salt, black pepper, cornstarch or gluten-free all-purpose flour.

Full Ingredients

Beef Stew (Gluten-Free)

• 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch cubes
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil
• 2 medium yellow onions, cut into 1/2-inch wedges
• 4 medium carrots, peeled and cut into 1-inch chunks
• 12 oz (340 g) cremini mushrooms, halved (quarter larger ones)
• 3 garlic cloves, minced
• 2 tbsp gluten-free tomato paste
• 1 cup (240 ml) dry red wine
• 2 cups (480 ml) gluten-free beef broth
• 1 tbsp gluten-free Worcestershire sauce
• 2 fresh thyme sprigs (or 1 tsp dried)
• 1 bay leaf
• 1 tsp red wine vinegar or lemon juice, to finish (optional)
• 1 tbsp unsalted butter, to finish
• 2 tbsp chopped fresh parsley, for garnish

Thickener (choose one)

• Option A (cornstarch): 2 tbsp cornstarch mixed with 2 tbsp cold water
• Option B (gluten-free flour slurry): 3 tbsp gluten-free all-purpose flour whisked with 1/2 cup (120 ml) cold gluten-free beef broth

Buttery Mash (Gluten-Free)

• 3 lb (1.36 kg) Yukon Gold potatoes, peeled and cut into 1.5–2 inch chunks
• 6 tbsp (85 g) unsalted butter
• 3/4–1 cup (180–240 ml) warm whole milk or half-and-half
• 1–1.5 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Preheat and season the beef

Heat the oven to 325°F (163°C). Pat the beef cubes very dry with paper towels so they brown well. Season with 1.5 tsp kosher salt and 1 tsp black pepper.

Step 2: Sear the beef

Heat 2 tbsp olive oil in a heavy 5–6 quart Dutch oven over medium-high heat until shimmering. Sear the beef in 2–3 batches, turning occasionally, 6–8 minutes per batch until deeply browned. Add the remaining 1 tbsp oil as needed. Transfer browned beef to a bowl and keep the pot on the heat.

Step 3: Sauté the vegetables

Add onions, carrots, and mushrooms to the pot with a pinch of salt. Cook over medium heat, stirring occasionally, until onions soften and mushrooms release some liquid, 6–8 minutes. Stir in garlic and tomato paste; cook 1 minute until fragrant and the paste darkens slightly.

Step 4: Deglaze and build the braising liquid

Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Simmer 2 minutes to reduce slightly. Add 2 cups gluten-free beef broth, gluten-free Worcestershire, thyme, and bay leaf. Return the beef and any juices to the pot. The liquid should just barely cover the solids; add a splash more broth if needed. Bring to a gentle simmer.

Step 5: Oven-braise until spoon-tender

Cover the pot and transfer to the oven. Braise for 2 hours 15 minutes, stirring once halfway through, until the beef is very tender and the carrots are soft. Remove the thyme stems and bay leaf.

Step 6: Make the buttery mash

About 35 minutes before the stew is done, place potatoes in a large pot, cover with cold water by 1 inch, and add 2 tsp kosher salt. Bring to a boil and cook until very tender, 20–25 minutes. Drain well and return to the hot pot to steam dry for 2 minutes. Mash with 6 tbsp butter, then stir in 3/4–1 cup warm milk until creamy. Season to taste with salt and pepper. Keep warm.

Step 7: Thicken the stew (cornstarch or gluten-free flour)

Set the Dutch oven over medium heat. Skim any excess fat from the surface. Choose one thickener:

Option A, cornstarch: Whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth. Stir into the simmering stew and cook 1–2 minutes until glossy and thick enough to coat a spoon.

Option B, gluten-free flour: Whisk 3 tbsp gluten-free all-purpose flour with 1/2 cup cold gluten-free beef broth. Stir into the simmering stew and cook 3–5 minutes, stirring, to thicken and cook off any raw flour taste.

Step 8: Finish and serve

Stir in 1 tbsp butter and, if desired, 1 tsp red wine vinegar or a squeeze of lemon to brighten. Adjust salt and pepper. Spoon buttery mash into warm shallow bowls, ladle the beef stew on top, and finish with chopped parsley.

Pro Tips

• For the best browning, do not crowd the pot when searing; work in batches and let each side get deep color.
• Use a dry, medium-bodied red wine like Cabernet Sauvignon, Merlot, or Côtes du Rhône. Wine should be something you like to drink.
• Gluten-free check: use certified gluten-free beef broth, Worcestershire, Dijon, and tomato paste. Always verify labels.
• Oven braising gives a steadier, gentle simmer than stovetop and helps prevent scorching.
• Let potatoes steam dry after draining for fluffier mash that absorbs butter and milk more evenly.

Variations

• Slow cooker: After searing beef and sautéing vegetables on the stovetop, transfer to a slow cooker with wine, broth, and aromatics. Cook on Low 8–9 hours or High 4–5 hours, then thicken as directed.
• Instant Pot: Sear on Sauté, build the sauce, then pressure cook 35 minutes with natural release 15 minutes. Use Sauté to thicken at the end.
• No-wine version: Replace wine with 1 cup gluten-free beef broth plus 1 tbsp balsamic vinegar or 2 tsp red wine vinegar for brightness.

Storage & Make-Ahead

Cool stew quickly, then refrigerate in airtight containers up to 4 days; the flavors deepen overnight. Reheat gently on the stovetop, adding a splash of broth if needed. Freeze stew (without potatoes) up to 3 months; thaw overnight in the fridge and reheat, thickening again if necessary. Mashed potatoes keep refrigerated up to 3 days; rewarm with a little extra milk and a knob of butter. For meal prep, portion mash and stew together in microwave-safe containers.

Nutrition (per serving)

Approximate for stew with mash: 720 calories; 38 g protein; 35 g fat; 49 g carbohydrates; 3 g fiber; 6 g sugars; 1170 mg sodium. Values will vary based on exact ingredients and thickener used.