No cookies in this post! But don’t you worry, there will be just one more cookie post before the Christmas holiday.
Now I’m going to be honest when I usually make beef stew, I have always used the McCormick Slow Cookers Hearty Beef Stew seasoning packet. Yeah I know, but it was quick and the flavor was good. Surprise, it is not free of gluten so I needed to come up with something else. So here is my version of gluten-free slow cooker (SC) beef stew. (Make and freeze instructions below.)
Slow cooker Beef Stew
(6-8 quart Slow Cooker, may need to be adjusted if you are using a smaller one)
2 lbs. stew beef
2 tbsp. cornstarch
1 bag baby carrots
4-5 russet potatoes, small/medium
1 lg. onion
1 lb. button mushrooms
2 cloves garlic, minced
4 cups beef broth (I use GF bouillon, since my grocery store doesn’t have GF liquid broth)
1/4 cup sherry
1/4 cup dry red wine (plus some for the cook)
1 tsp. rosemary
1/2 tsp. paprika
3 tbsp. GF flour (you can use regular if your not GF, or omit altogether)
1 cup peas
Salt and pepper to taste
In a large zip top plastic bag, add the beef, cornstarch and a little salt and pepper. Shake to coat the beef. Working in batches, brown the beef on medium high heat. (It doesn’t need to be cooked through, since it will be cooked in the cooker.) Once browned, set aside to cool slightly.
Meanwhile, dump the carrots in your SC. Peel and cube potatoes, dump in the SC. Cut the onion into wedges (I leave the pieces fairly large so a certain someone can easily pick them out). Add the beef.
Add the mushrooms and garlic to the hot pan that was used to cook the beef. Add 1 cup of broth and sherry, cook making sure to get all the little bits off the bottom of the pan. Add the rosemary and paprika. Slowly whisk in the flour. Add the remaining broth and red wine. Pour all of the broth and mushroom mixture into the SC. Season with salt and pepper.
During the last 30 minutes of cooking, add the peas.
Cover and cook on low for 7-8 hours. Serve with crusty bread or a couple slices of GF toast (I like Udi’s White).
*You could do this all in a large Dutch oven, start on the stove and finish in the oven, cook until everything is good and tender.
Make ahead: Brown beef and let cool completely, put ALL ingredients into a large zip top bag (double the bag) and freeze. When ready just dump the whole thing in the SC and cook on low for 8-10 hours.
|Recipe linked on Easy Green Mama!|
Before 8 hours of cooking
|After 8 hours of cooking