Arrowroot is a gluten-free starch that is commonly used to thicken gluten-free stews.

Wheat is not a gluten-free ingredient and should not be used in gluten-free stews.

Beef, chicken, and pork are all commonly used in gluten-free stews.

Sage is not a commonly used herb in gluten-free stews.

Gluten-free stews typically require a cooking time of around 2 hours.

Barley is not a gluten-free grain and should not be used in gluten-free stews.

Leftover gluten-free stew can be stored in an airtight container in the refrigerator, in a covered pot on the stovetop, or in a freezer bag in the freezer.

Corn is not a gluten-free vegetable and should not be used in gluten-free stews.

The recommended serving size for gluten-free stew is 1 cup.

Flour is not a gluten-free thickener and should not be used in gluten-free stews.

Gluten-free stew can be reheated in a saucepan on the stovetop, in the microwave, or in the oven.

Soy sauce is not a gluten-free ingredient and should not be used in gluten-free stews.

To prevent gluten-free stew from becoming too thick, you can add more liquid, reduce the cooking time, or stir the stew frequently.

Salt, pepper, garlic powder, and onion powder are all common gluten-free seasonings used in stews.

Gluten-free stew can be served with a side of bread or rice, vegetables, or salad.