Crock Pot Beef Stew

Crock Pot Beef Stew

Cook on high for 30-45 more minutes, or until the stew is slightly thickened, then stir in 1/2 cup frozen peas and let ’em warm through for about 5 minutes. Serve with a side salad, bread, or crostini for dunking, then dig in!

Ingredients

• 1-1/2lbs stew meat, cut into bite sized pieces
• 1lb white potatoes (about 1 large potato,) peeled then chopped
• 8oz whole mushrooms, cut into quarters or sixths if large
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 Tablespoons tomato paste
• 1 Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins)
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 32oz gluten-free beef broth
• 1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
• 1/2 cup frozen peas

Directions

1. Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is tender (mine took 6 but it will depend on how big your stew meat is cut.) I added everything to the crock pot the night before then popped into the crock pot base in the morning and turned it on.
2. Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken while cooling.) Add peas then let sit until heated through, 5 minutes, before serving.

Notes

I like Bob’s Red Mill Gluten-Free Sweet Rice Flour for thickening soups and sauces

Recipe Adapted From Crock Pot Beef Stew @ iowagirleats.com

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