* To make it gluten-free, I recommend using
Cup4Cup gluten-free flour in place of all-purpose flour and a gluten-free beer. If you're just avoiding wheat than many beers are already wheat-free so you may be okay with some more traditional Belgian beers.
* Stew may be made 3 days ahead. Cool stew, uncovered, before chilling, covered.
* Reheat on top of the stove (about 20 minutes) or in the oven (covered) at 325°F for about 30 minutes.
* Stew can be frozen. Cool stew, uncovered, before freezing, covered.
* Recipe can be doubled. Depending on the size pots/pans you have you may need to use two on top of the stove and oven.