People often underestimate how well beef and citrus go together. This Dutch oven beef stew proves they are meant to be, tender chuck roast braised in orange juice and balsamic vinegar with your choice of hearty fall vegetables like butternut squash, carrots, or Japanese yams. The result is a stew that is both bright and savory.
I've always been drawn to braised dishes, from my Braised Beef Short Ribs to tender Lamb Shoulder Chops, because slow cooking transforms tough cuts into something magical. This beef stew follows the same principle but takes the flavor in a completely different direction. The orange doesn't make the stew taste fruity; instead, it brightens and complements the rich beef flavor, while the balsamic adds a mellow sweetness and acidity that ties everything together. Tender chunks of chuck roast slowly braise with butternut squash and carrots until they're melt-in-your-mouth perfect, creating layers of flavor you won't find in traditional stew recipes.
Here's the bonus: because I don't dredge the meat in flour or add any thickeners, this stew is naturally gluten-free. The consistency comes from slow-braising and the natural starches in the vegetables, and I actually prefer the lighter, more broth-like texture. If you want to take it up a notch (totally optional!), top it with a fresh orange gremolata that highlights those citrus notes. Either way, you've got a cozy one-pot meal that's familiar yet completely its own thing.
Jump to:
- What's great about this recipe
- What makes this beef stew recipe gluten-free?
- Why use a Dutch oven to make stew?
- Budget Friendly Pick
- Worth the Splurge
- Expert Tips
- Ingredients
- Ingredient Tip
- How To Make Gluten Free Beef Stew
- Recipe Notes
- Recipe FAQ
- What to Serve With Dutch Oven Beef Stew
- More Braised Dishes to Try
- Gluten-Free Beef Stew Recipe
What's great about this recipe
What makes this beef stew recipe gluten-free?
Unlike traditional beef stew that uses flour or cornstarch to coat the meat or thicken the broth, this recipe skips flour entirely. In my opinion, it's simply not necessary. Thickening is mostly about aesthetics and texture, and you achieve a nice consistency through slow-braising and the release of natural starches from the vegetables. Yes, the result is a lighter, thinner consistency, but it's also a cleaner-tasting stew where the beef and vegetable flavors really shine through.
By omitting flour, this beef stew is naturally gluten-free. Just note that if you use store-bought stock instead of water, double-check that it's gluten-free. And if you still want a thicker stew, you can keep it gluten-free by using gluten-free flour, arrowroot, or tapioca starch.
Why use a Dutch oven to make stew?
There are various methods to braise meat. While pressure cookers, Instant Pot, and slow cookers have their place, nothing beats a Dutch oven for making beef stew. Here is why I swear by this method:
Better flavor development - You can properly sear the meat, build your base in stages, season at each step, and develop those crucial bits that become your sauce with deglazing. With dump-and-go methods, you miss these layers of flavor. Plus, you can add vegetables at different times based on how long they need to cook.
Cast iron advantage - Dutch ovens are made of cast iron, which distributes heat evenly and retains heat well. Whether braising on the stovetop or in the oven, you get gentle, consistent heat with no hot spots or scorching. Additionally, when the Dutch oven lid is closed, it functions like an oven itself - simply close the lid, lower the heat, and let it work its magic on the stovetop or in the oven.
One pot, complete meal - Everything happens in one pot from searing to serving. Less fuss, cleanup, and better, more complex flavor.
Budget Friendly Pick
A great Dutch oven doesn't have to break the bank! Lodge makes an excellent enameled cast iron Dutch oven that performs beautifully at a fraction of a price. It heats evenly, holds temperature well, and will last for years with proper care.
Worth the Splurge
If you're ready to invest in a classic piece that will last a lifetime (and maybe even pass on to your kids), Le Creuset is the gold standard. Timeless design, gorgeous color options, superior heat retention, and a lifetime warranty make it worth every penny. Mine has been going strong for over two decades and still looks as good as the day I got it.
Expert Tips
Choose the proper cut - Opt for beef chuck roast. This shoulder cut is lean and tough, with plenty of connective tissue and fat marbling. This is actually what you want! During the slow-braising process (cooking low and slow in liquid), all that connective tissue breaks down and melts, transforming the meat into tender, juicy bites. Look for well-marbled pieces; those with white streaks of fat throughout the meat add flavor.
Cut evenly - Cut the beef into 1.5 to 2 inch cubes. For vegetables, keep each type uniform - all carrots the same size, all squash chunks the same, etc. This way, each vegetable cooks through at the same rate.
Don't skip browning! - This crucial step adds depth of flavor, and those browned bits become the base of the sauce. Make sure the Dutch oven is fully heated on medium-high before adding the beef chunks so that they can sear properly. Brown in batches to avoid overcrowding the pot. This will help the meat sear and not steam.
Layer your flavors - season at each stage as you cook: the meat, the aromatics, the braising liquid. Building flavors gradually creates much more depth than dumping everything in at once (which is why, IMO, the Duthch oven method beats Instant Pot or slow cooker methods). Take your time with each step - good stew cant be rushed.
Easy fat removal (optional)- This step isn't necessary, but if you prefer a leaner stew, it's an easy trick. Make the stew a day ahead, let it cool, then refrigirate it (overnight works best). The fat will rise to the top and solidify, making it easy to skim off with a spoon. Reheat gently before serving. The stew is great the same day, but it also reheats beautifully, making this a convenint optinn if you're cooking ahead.
Ingredients
Boneless beef chuck roast - Chuck roast is one of the best cuts of beef for making beef stew. It has enough fat to hold up to long and slow cooking and becomes more tender and juicy with cooking. I prefer using grass-fed or pasture-raised beef when possible and available. Grass-fed beef is usually leaner.
Ingredient Tip
If you can find them, Aldi's Black Angus Country Style Ribs are a great choice for this stew. They're a boneless cut from the beef chuck (shoulder), with excellent marbling and already portioned in a way that's easy to cut into stew sized chunks. They become incredibly tender with braising.
Oranges - This gluten-free beef stew recipe has a unique flavor by using fresh orange juice in the braising liquid and orange zest to enhance the flavors. I also use orange zest to make a gremolata to serve as garnish for the finished dish.
Balsamic Vinegar - Adds great flavor and a hint of sweetness and acts as a substitute for wine.
Root vegetables and winter squash - I make this recipe with butternut squash, carrots, and Japanese yams. You can swap out for your favorite vegetables. Honeynut squash or butterkin squash (a hybrid between butternut squash and pumpkin) can be used. Sweet potatoes or regular potatoes will also work. If using potatoes, go for Yukon gold potatoes, as russet potatoes are better for baking, mashing, and fries.
Fresh herbs - Use fresh thyme for the stew and fresh parsley in the gremolata.
Seasonings - Black pepper, smoked paprika, and bay leaf. Smoked paprika is optional but adds a deep smoky flavor to the beef.
How To Make Gluten Free Beef Stew
Step 1. Trim the chuck roast of excess fat and cut it into equal 1 ½ inch pieces. Pat dry and season with salt and pepper.
Step 2. In a hot Dutch oven, add oil and butter.
Step 3. Add meat to the pan. It should sizzle and stick to the bottom like glue. Sear on all sides.
Step 4. Sear beef on all sides until nicely browned. Don't overcrowd the pan, and work in batches. Remove to a bowl.
Step 5. Add onion and garlic cloves to the pot to sauté. Scrape up any browned bits from the pot.
Step 6. Add orange zest peels, thyme, bay leaves, balsamic vinegar, and orange juice and stir.
Step 7. Add the beef with all the juices accumulated in the bowl, and add water or stock. Let it come to a boil, season with salt, close the lid, and put in a preheated oven to braise for almost 2 hours.
Step 8. Remove from the oven, add butternut squash, carrots, and Japanese yams. Close the lid and continue cooking in the oven for about 45 minutes to an hour.
Step 9. Stew is done when beef and vegetables are tender.
Step 10. In this additional step, for an elevated touch, prepare an orange gremolata to use as a garnish for the meat stew. To make the gremolata, simply blend garlic, orange zest, and parsley.
Recipe Notes
- To save some time, use pre-cut or frozen butternut squash.
- Zest and peel the orange first before juicing for minimal waste.
- Sear the meat using a combination of oil and butter for the best flavor, but you can stick to oil only if you prefer dairy-free.
- Use a good size pot. For this recipe, I use my 6.75 qt oval Le Creuset Dutch oven.
- Store leftover beef stew in an airtight container in the fridge for up to 5 days, or just keep it in a Dutch oven for easy reheating.
Recipe FAQ
Beef chuck roast is the best cut for making beef stew. Look for a piece that is well-marbled. Cook it low and slow, meaning on low heat for a few hours, will yield the best oven-braised beef stew results. I prefer to get a full chuck roast piece and cut it into 1.5-inch cubes. For convenience or ease, you can purchase pre-cut beef stew meat at the store.
To skim the fat easily, refrigerate the stew and let the fat rise to the top and harden. Then, scoop it out with a spoon.
Gremolata is a condiment, garnish, or green sauce typically made from finely chopped parsley, garlic, and lemon zest. It goes well with rich braised meats like osso bucco, short ribs, and beef stew.
What to Serve With Dutch Oven Beef Stew
This stew pairs well with:
- Mashed potatoes
- Buckwheat groats
- Rice
- Quinoa
- A refreshing fennel and cucumber salad or broccoli and apple slaw
More Braised Dishes to Try
Gluten-Free Beef Stew Recipe
Ingredients
Beef
- 3 lbs boneless beef chuck roast, trimmed and cut into 1 ½ inch cubes/chunks/pieces
- 2 teaspoon salt, divided
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika, optional
- 1 tablespoon olive oil or avocado oil
- ½ tablespoon butter, optional, leave out for dairy free
Stew
- 1 small onion, diced
- 6 garlic cloves, crushed
- 3 thyme sprigs
- 2-3 oranges, peeled, zested and juiced
- 2 bay leaves
- 2 tablespoon balsamic vinegar
- 3 cups water, or beef stock
- 2 cups butternut or honeynut squash , peeled, cleaned and cubed
- 2 large carrots, cut into 1 inch rounds
- 1-2 Japanese yam, sweet potato or potatoes, optional, cubed
Gremolata (optional)
- 1 tablespoon orange zest
- 1 garlic clove, grated or finely chopped
- 1 small bunch fresh parsley, finely chopped
Instructions
- Trim chuck roast of excess fat, cut into equal 1 ½ inch pieces. Pat dry with a paper towel. Season with half the salt (1 tsp) and fresh pepper.
- Heat a large Dutch oven (I used a 6.75qt) over medium-high heat. Once the pot is hot, add oil and then butter (if using), tilt the pot so the oil coats the bottom.
- Add meat to the pan, it should make a sizzling sound and stick to the pan like glue. Sear the meat for about 3 minutes on each side or until nicely browned. Don't overcrowd the pan, so the meat can sear and not steam. Also, work in batches. Remove to a bowl, and repeat with the next batch. 3 lbs of meat will take about 3 batches.
- Preheat oven to 300 degrees F and make sure the rack is set in the middle.
- Lower the heat to medium. Add onion and garlic to the pot, use a spatula to combine, and pick up all the brown bits on the bottom of the pan. Cook for about 5 minutes or until onion is softened.
- Add orange zest peels (about 5-6 pieces), thyme, bay leaves, balsamic vinegar, and orange juice. Combine with a spatula.
- Add back the meat plus all the juices that accumulated in the bowl. Add water or stock, enough to just cover the meat. Partially cover the pot with a lid, once the liquid starts to bubble, season with half of the remaining salt (½ tsp), close the lid, turn off the heat, and place the closed Dutch oven into the oven on the middle rack. Cook for about 1 hour and 45 minutes.
- Using heat-safe gloves, remove the Dutch oven from the oven, and remove the lid. Be careful not to get burned, the entire pot is very hot. Add butternut squash, carrots, and Japanese yams. Season with the remainder of the salt, and combine with a spatula. Close the lid. Using the gloves, put the dutch oven back into the oven to cook for about 45 minutes to an hour.
- In this optional step, if you want to elevate the dish, make orange gremolata to serve as garnish/condiment over the meat stew. To make gremolata - combine garlic, orange zest and parsley.
- Spoon into bowls, garnish with gremolata and serve.
Notes
- Cut beef and vegetables in equal sized pieces for even cooking.
- Dairy free - omit butter. Use more oil if necessary.
- Remove the zest from the orange before juicing it.
- For ease- use precut or frozen squash
Cedar says
Made this for a Halloween get together and people loved it! I had to make another batch just for myself today, its so cozy 😀
Alla says
Thank you for sharing your feedback - So glad to hear you and everyone enjoyed it!