This one pot beef and red wine stew is straightforward to make and is a warming, hearty and delicious meal for a chilly evening or family lunch. It is naturally gluten free (and easily made dairy free) and has a beautiful richness from the red wine sauce.
Serve with smooth, buttery mashed potato and your choice of greens (broccoli, asparagus or green beans are all perfect partners for this stew). It works both as a family meal and as a dinner party dish.
I used to think stews would be complicated to make and involve a lot of effort, but actually they are one of the simplest dishes. You do about 15 minutes of active cooking to assemble the stew, then bung it in the oven for a few hours where it turns into something glorious!
So How Do I Make This Stew Dairy Free?
A very simple switch, simply skip the addition of the butter with the meat and use an extra tablespoon of olive oil instead.
Beef & Red Wine Stew Recipe
You’ll find a full method below along with a few pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – firstname.lastname@example.org – or DM me on social media @myglutenfreeguide.
If you enjoy making and eating this beef & red wine stew, I would be very grateful if you could leave a review on the recipe card below.
Enjoy! Laura xxx
- 150g unsmoked bacon lardons
- 500g braising steak chunks
- 20g butter
- 1 tbsp olive oil
- 2 tbsp cornflour
- 3 shallots (or one large onion), finely chopped
- 2 cloves garlic, minced
- 3 carrots, cut into rounds
- 1 tsp dried thyme (or 2 tsp fresh thyme chopped finely)
- 2 tbsp tomato puree
- 3 bay leaves (optional)
- 500ml red wine
- 400ml gluten free beef stock
- 200g baby button mushrooms
- Freshly ground black pepper
- Preheat the oven to 160C (fan).
- Add the bacon lardons and olive oil to the casserole dish and fry on the hob until they are starting to crisp.
- Place the butter and beef into the casserole dish, stir until the butter has melted. Then sprinkle the cornflour over the beef and stir to coat it. Cook for 5 minutes to seal the meat.
- Now add the shallots, carrots, garlic, thyme and tomato puree, stir and cook for a few minutes until the shallots have softened slightly.
- Pour the red wine and stock into the casserole dish, stir well and bring to the boil before turning off the heat.
- Wash the baby button mushrooms and add them to the casserole dish, along with the bay leaves if you have them. Season with a little black pepper, then place the lid on the dish and transfer to the oven to cook for 2.5 hours.
- Serve with buttery mashed potatoes and green beans for a delicious dinner!
If my beed & red wine stew hit the spot for you, then please do check out some of my other gluten free meal ideas:
And for afters, here are some sweet treats:
Enjoy! Laura xxx