Tony’s Slow Cooker Beef Stew (Gluten-free)

My father-in-law is an amazing cook. You give him any recipe or dish and he will find a way to make it better. He’s one of those cooks that doesn’t measure anything and adds a little pinch of this, a little pinch of that and whatever he’s making comes out delicious.  He makes this slow cooker beef stew in a pressure cooker but I have adapted it with a few changes of my own and I make it in the slow cooker, because well you know…i just love the slow cooker.  It is so so good…I always go back for seconds…and thirds.

 


Ingredients:

2 lbs. or beef stew meat, trimmed and cut into 1 – 2 inch chunks

1/3 cup gluten-free flour ( I used King Arthur’s All-Purpose gluten-free flour mix)

2 tsp. salt 

1 tsp. Italian Seasoning

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

2 tbs. extra virgin olive oil

1 medium onion, cut into large chunks

4 cloves garlic, minced

4 tbs. tomato paste

medium Russet potatoes, peeled and chopped into 1 inch chunks 

1 medium sweet potato, peeled and chopped into 1 inch chunks 

3 medium carrots, peeled and cut into 1 inch chunks

2 ribs celery, chopped

1 tbs. gluten-free Worcestershire sauce

2 tsp. Italian Seasoning 

2 bay leaves

cups beef broth 

2 tbs fresh chopped parsley

Directions

  1. In a large zip-top bag, combine gluten-free flour, salt, pepper, onion powder, garlic powder, and Italian seasoning.
  2. Add beef to bag and shake until well coated.
  3. In a large skillet on medium high heat, add cooking oil and brown the meat on all sides.
  4. Transfer browned meat into a large 6 quart slow cooker.
  5. Put the skillet back on the stove and add onions and garlic.
  6. Saute for two minutes and add tomato paste.
  7. Add the potatoes, sweet potato, carrots, celery.
  8. Add gluten-free Worcestershire sauce, Italian seasoning, bay leaf, and beef broth. 
  9. Cook on low for 7-8 hours or high for 3 to 4 hours or until potatoes are tender and meat is cooked through. 
  10. Add fresh parsley and stir.         

Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of gluten-free flour  with 3 tablespoons of cool water and add 30 minutes before stew is done cooking. 

Tony's Slow Cooker Beef Stew (Gluten-free)

A delicious and healthy one-pot meal.

Ingredients:

2 lbs. or beef stew meat, trimmed and cut into 1 – 2 inch chunks

1/3 cup gluten-free flour ( I used King Arthur’s All-Purpose gluten-free flour mix)

2 tsp. salt 

1 tsp. Italian Seasoning

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

2 tbs. extra virgin olive oil

1 medium onion, cut into large chunks

4 cloves garlic, minced

4 tbs. tomato paste

medium Russet potatoes, peeled and chopped into 1 inch chunks 

1 medium sweet potato, peeled and chopped into 1 inch chunks 

3 medium carrots, peeled and cut into 1 inch chunks

2 ribs celery, chopped

1 tbs. gluten-free Worcestershire sauce

2 tsp. Italian Seasoning 

2 bay leaves

cups beef broth 

2 tbs fresh chopped parsley

Directions:

  1. In a large zip-top bag, combine gluten-free flour, salt, pepper, onion powder, garlic powder, and Italian seasoning.
  2. Add beef to bag and shake until well coated.
  3. In a large skillet on medium high heat, add cooking oil and brown the meat on all sides.
  4. Transfer browned meat into a large 6 quart slow cooker.
  5. Put the skillet back on the stove and add onions and garlic.
  6. Saute for two minutes and add tomato paste.
  7. Add the potatoes, sweet potato, carrots, celery, gluten-free Worcestershire sauce, Italian seasoning, bay leaf, and beef broth.
  8. Cook on low for 7-8 hours or high for 3 to 4 hours or until potatoes are tender and meat is cooked through. 
  9. Add fresh parsley and stir.         

Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of gluten-free flour  with 3 tablespoons of cool water and add 30 minutes before stew is done cooking. 

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