Gluten-Free Honey & Dijon Beef Stew Recipe
This Gluten-Free Honey & Dijon Beef Stew Recipe is so delicious! With pearl onions, red potatoes, herbes de Provence, and red wine, it’s a must-try. It’s a favorite in my household! This can be frozen and you can also sub the wine with beef broth.
Gluten-Free Honey & Dijon Beef Stew
Servings: 6 servings
Calories: 490kcal
Ingredients
- 2 pounds beef stew meat
- 1 (16-ounce) bag frozen pearl onions
- 4 red potatoes washed and sliced into ½-inch rounds
- 8 garlic cloves peeled, but with the cloves intact
- 1 cup chopped carrot
- ½ cup chopped celery
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons tomato paste
- 1 tablespoon herbes de Provence
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (750-mililiter) bottle dry red wine (if avoiding alcohol, use 6 cups beef broth)
Instructions
- Use a 6-quart slow cooker. Place the meat into the bottom of the slow cooker. Add the pearl onions, sliced potatoes, garlic cloves, carrot, and celery. Add honey, mustard, tomato paste, and seasonings. Stir in the entire bottle of red wine.
- Cover and cook on low for 8-10 hours, or until garlic cloves smash easily with the back of a spoon and the meat has reached desired tenderness.
Nutrition
Nutrition Facts
Gluten-Free Honey & Dijon Beef Stew
Amount Per Serving
Calories 490
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Cholesterol 93mg31%
Sodium 594mg25%
Potassium 1432mg41%
Carbohydrates 43g14%
Fiber 5g20%
Sugar 12g13%
Protein 38g76%
Vitamin A 3720IU74%
Vitamin C 22.1mg27%
Calcium 92mg9%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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The title of this recipe should really be called Red wine Stew because that is the ONLY flavor you get. Threw the entire pot out.
Hi Dawn,
I’m sorry to hear that. We made this recipe for the magazine and our staff tried it – no one recalls it having a strong wine taste, but what I’d suggest is next time use beef broth/stock or part wine and part broth. Should something like that happen again when cooking with wine, try getting it up to a boil and let the wine cook out and reduce a little. You can then add a little water/broth to thin it back out if it reduces too much.
Hope this helps!