Gluten-Free Beef Stew Recipe in Pressure Cooker

There’s something incredibly comforting about a hearty beef stew, especially when the weather starts to cool down. But between the long cooking times and multiple pots, traditional stew recipes can feel like a whole production. That’s where your pressure cooker comes in to make things a whole lot easier! This homemade gluten-free beef stew recipe gives you all the rich, fall-apart-tender beef and deeply flavored broth you’re craving, but in a fraction of the time.

It’s naturally gluten-free (just swap regular flour for your favorite GF blend), making it perfect for anyone with dietary restrictions or sensitivities. Whether you’re meal prepping for the week or need a quick one-pot dinner, this pressure cooker beef stew is about to become your new cold-weather staple.

Frequently Asked Questions

Got questions? Here are the answers to the common questions I get asked: 

Can I use a slow cooker for this recipe instead of a pressure cooker / instant pot?

Absolutely! The slow cooker option works beautifully for this recipe. After searing the beef in a skillet on the stovetop (which I highly recommend for maximum flavor), transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours or until the beef is tender and the vegetables are cooked through. 

The main difference is time, the pressure cooker gets you there in about 35 minutes, while the slow cooker takes several hours. Both methods yield delicious results, so choose what works best for your schedule and the appliances you have on hand.

How can I thicken this recipe?

There are a few easy ways to thicken the stew if it’s too thin. First, the flour roux we create at the beginning should give you a nice thick consistency, but if you need more, simply turn your pressure cooker to Sauté mode after cooking and let it simmer uncovered for 5-10 minutes to reduce the liquid. 

You can also make a slurry by mixing 1-2 tablespoons of cornstarch or gluten-free flour with equal parts cold water, then stir it into the simmering stew until it reaches your desired thickness. 

Is beef stew seasoning gluten-free?

It depends on the brand! Some pre-made beef stew seasoning packets contain wheat flour or other gluten-containing ingredients. Always check the label if you’re using a store-bought seasoning mix.

The good news is that this recipe uses individual herbs and spices (thyme, salt, pepper, bay leaf) that are naturally gluten-free, so you don’t have to worry about hidden gluten. Plus, making your own seasoning blend gives you complete control over the flavor and sodium content.

Is this recipe also dairy-free?

Yes! This beef stew recipe is naturally dairy free. There’s no butter, cream, or cheese involved, just beef, vegetables, broth, and seasonings. It’s perfect for anyone following a dairy-free diet or dealing with lactose intolerance. 

What beef stew meat should I use? 

For this recipe, I used 2 lbs of Colorado Craft Beef, and you have a few excellent options to choose from: chuck roast (cut into cubes), pre-cut stew meat, or sirloin tips all work beautifully. Chuck is my personal favorite because it has great marbling that breaks down during pressure cooking, giving you incredibly tender, melt-in-your-mouth beef. Stew meat is the most convenient option since it’s already cubed and ready to go, while sirloin tips are a leaner choice that still delivers great flavor.

What really makes this recipe shine is starting with high-quality beef, which is why I always use Colorado Craft Beef. As a 5th generation family ranch, they raise their cattle with integrity and care which I love. Their beef is well-marbled, flavorful, and perfect for slow-cooked dishes like this stew where the quality of the meat really matters. Plus, knowing it’s shipped directly from their ranch to your door means you’re getting the freshest, highest-quality product possible. When you invest in good beef, everything else just falls into place.

How to Make This Recipe Gluten-Free

The beauty of this beef stew is that it’s incredibly easy to make gluten-free with just one simple swap. Traditional beef stew recipes use all-purpose flour to create a roux that thickens the broth, but you can easily substitute it with your favorite gluten-free flour blend. 

I’ve had great success with both store-bought gluten-free all-purpose flour mixes and alternative thickeners like cornstarch or arrowroot powder. If you’re using gluten-free flour, simply substitute it 1:1 for the all-purpose flour in the recipe and make the roux as directed.

If you prefer to use cornstarch or arrowroot instead, skip the flour in Step 2 and add it at the end as a slurry: mix 2 tablespoons of cornstarch or arrowroot with 2 tablespoons of cold water, then stir it into the finished stew while it’s simmering until thickened.

Beyond the flour, everything else in this recipe is naturally gluten-free. Just make sure to double-check your beef broth label, as some store-bought varieties can contain gluten-based additives. 

How to Store and Reheat

This beef stew actually tastes even better the next day once all the flavors have had time to meld together, so don’t be afraid to make it ahead. Let the stew cool completely, then transfer it to airtight containers and store in the refrigerator for up to 4 days. If you want to meal prep for longer, this stew freezes beautifully for up to 3 months. 

When you’re ready to enjoy your leftovers, reheating is a breeze. For refrigerated stew, simply warm it in a pot on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions in 1-2 minute intervals, stirring in between.

If you’re reheating from frozen, thaw it overnight in the fridge first for best results, then reheat using either method. The stew might thicken up a bit in the fridge, so feel free to add a splash of beef broth or water while reheating to loosen it up to your desired consistency.

Tips for Making the Best Gluten-Free Beef Stew

• Don’t Skip the Sear: Taking the time to properly brown your beef in batches creates a deep, caramelized flavor that’s the foundation of a great stew. Avoid crowding the pot so each piece gets that golden crust.
• Use Quality Beef: I always use Colorado Craft Beef for this recipe because the quality really shines through. Well-marbled stewing beef or hanging flank will give you the most tender, flavorful results.
• Deglaze Thoroughly: When you add that splash of broth after making the roux, make sure to scrape up all those browned bits from the bottom of the pot. That’s pure flavor gold that will enrich your entire stew.
• Gluten-Free Thickening Options: Use a gluten-free all-purpose flour blend in place of regular flour, or skip the flour entirely and use an arrowroot or cornstarch slurry (mix 2 tbsp starch + 2 tbsp cold water) stirred in at the end.
• Natural Pressure Release: Allow at least 10 minutes of natural pressure release before quick releasing. This helps the beef stay tender and prevents the stew from splattering.
• Adjust Seasoning at the End: Always taste your stew after cooking and adjust the salt, pepper, or add an extra splash of balsamic vinegar to brighten the flavors.
• Make-Ahead Friendly: This stew tastes even better the next day once the flavors have melded together. Store in an airtight container for up to 4 days or freeze for up to 3 months.
• Extra Richness: For an even more luxurious finish, stir in 1 tablespoon of butter or drizzle with high-quality olive oil just before serving.

What to Serve With Your Gluten-Free Beef Stew

My favorite way to serve it is with a thick slice of crusty gluten-free bread or gluten-free dinner rolls for soaking up all that delicious gravy!

If you’re looking for something heartier, serve it over creamy mashed potatoes or mashed cauliflower for a comforting, complete meal. A simple side salad with mixed greens and a light vinaigrette adds a fresh contrast to the rich stew. 

We hope you love this gluten-free beef stew recipe! 

This savory beef stew has become one of my go-to recipes for busy weeknights and cozy weekends. There’s something so satisfying about a one-pot meal that’s packed with tender beef, hearty vegetables, and a rich, flavorful broth that tastes like it simmered all day… even though it only took about an hour thanks to the pressure cooker! 

I hope this recipe becomes a family favorite like it has in mine. If you make it, I’d love to hear how it turns out! Drop a comment below and let me know what you think.

Happy cooking!