Gluten-free beef stew seasoning [Recipe]


Gluten free beef stew

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Recent articles about people with celiac and gluten intolerance have shed light on how much we take them — and what they go through — for granted. What happens, for example, when someone short on time wants to make gluten free beef stew with the help of a Crock-Pot and a seasoning packet? Well, it’s a no-no for anyone who can get very ill, thanks to gluten, and that kind of sucks.

Student Sarah Leche shared this basic beef-stew seasoning recipe for gluten-free eaters. It's a little on the spicy side but obviously adjustable for those who don’t want that extra kick.


Gluten Free Beef Stew Ingredients

  • 2 cups gluten-free flour
  • 1.5 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 4 tablespoons coarse ground black pepper
  • 4.5 tablespoons garlic powder
  • 5 to 6 tablespoons paprika
  • 0.5 to 1 teaspoons cayenne pepper
  • 2 to 3 tablespoons dried dill
  • 4 to 5 tablespoons onion powder
  • 3 tablespoons dried rosemary
  • 1 8-ounce jar of Orrington Farms beef gravy mix



This spicy mix is heavy on the paprika, so feel free to tweak and fiddle with the amounts as your taste buds see fit. Combine all the ingredients in an airtight container and shake until it's thoroughly and evenly mixed. The mix will keep for a few months in the airtight container, as long as you store it in a cool and dry place.


It’s all gravy

Leche is not affiliated with Orrington Farms gravy mix. She discovered it on her search for a mix free of wheat products and MSG.


The meat of the matter

To make the stew itself, Leche uses between 1 and 2 pounds of stew meat. Melt 2 tablespoons of unsalted butter and a splash of grapeseed oil in a pan on high, and brown the meat — no flour dredging necessary.

Add 1 large onion, chopped into half-inch pieces; 7 or 8 carrots, peeled and cut into whatever size chunks you're comfortable with; and about 5 potatoes, scrubbed or peeled and chopped.

Add about 8 cups of water and a cup of stew seasoning, and cook on high in your Crock-Pot for about 6 hours. Serves 6.


Sarah Leche is a chemistry student, novice baker and sass-slinger extraordinaire. She enjoys cooking, even though she doesn’t have much time for it. When her fiancé developed gluten intolerance, she suddenly found herself in need of adapting her recipes, including her Crock-Pot beef stew.