Name: High-Protein Slow-Cooker Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Ingredients: 2 pounds beef chuck, cut into 1½-inch pieces; 1½ teaspoons fine salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 pound carrots, cut into chunks; 8 ounces cremini mushrooms, halved; 2 celery stalks, sliced; 1 small onion, chopped; 3 cups certified gluten-free beef broth; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 tablespoons cornstarch

Kitchen tested. Prepared and evaluated on Oct. 16, 2026.

The method

4 clear steps.

Brown the beef.

Season the beef with salt and pepper. Sear in olive oil in batches until deeply browned; transfer to the slow cooker.

Build the stew.

Add the carrots, mushrooms, celery, onion, broth, tomato paste, and thyme. Stir to combine.

Cook low and slow.

Cover and cook on low for 7–8 hours, until the beef is fork-tender.

Thicken.

Whisk the cornstarch with 2 tablespoons cold water. Stir it into the stew, cover, and cook on high for 15 minutes.

Make it work.

Small details that matter most with gluten-free cooking.

Brown in batches

Crowding the pan traps steam and prevents the deep flavor that comes from browning.

Verify the broth

Stocks and bouillon can contain wheat-based flavorings.

Cut evenly

Similar-size beef and vegetable pieces finish together.