Gluten Free Slow Cooker Beef and Vegetable Stew

Adapted from

Let your slow cooker do all the work with this simple gluten free beef and vegetable stew!


  • 2 cups (approximately 7 oz) of frozen chopped onions
  • 3 pounds uncooked trimmed lean boneless beef brisket, cut into 1-inch pieces  
  • 2 medium minced garlic cloves
  • 2 medium uncooked sweet potato(es), peeled and cut into bite-size chunks
  • 1/2 pound of uncooked baby carrots
  • 8 small uncooked, unpeeled new potatoes, cut in half
  • 16 pitted prunes (substitute dried apricots, if preferred)
  • 4 Tbsp of fresh lemon juice, divided
  • 1 cup of canned beef broth 
  • 1/4 tsp ground cinnamon
  • 5 tsp honey, divided
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Place onions, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker.
  2. Add salt, pepper, cinnamon and broth and stir well.
  3. Cook on low setting for 7 to 8 hours.
  4. About 5 minutes before serving, add the remaining 2 Tbsp of lemon juice and remaining 2 tsp of honey; cover and cook on low for 5 minutes.



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Gluten Free Slow Cooker Beef and Vegetable Stew
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