Servings: 8 Servings
Crock Pot Beef Stew
Beef stew made in the crock pot is magically rich and flavorful with the most tender stew meat!
Ingredients
- 1 medium yellow onion finely chopped
- 2 large carrots peeled and chopped
- 5 medium gold potatoes peeled and chopped into large chunks
- 4 cloves garlic minced
- 3 pounds beef stew meat
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Pinch cayenne pepper
- 1 teaspoon sea salt to taste
- 3 cups beef broth
- 1 cup full bodied red wine such as Malbec or Cabernet Sauvignon
- 1 cup canned or frozen peas
- 1/3 cup gluten-free all-purpose flour*
Instructions
- Add all of the ingredients except for the peas and flour to a crock pot and stir well. Secure the lid on the crock pot and cook on Low Heat for 8 to 10 hours, or High Heat for 5 to 6 hours, until meat is very tender and shreds easily with a fork.
- When there is about 2 hours left of cooking, Add 1/3 cup of gluten-free all purpose flour to a small bowl. Ladle 1 cup of broth from the stew into the bowl and stir well. Pour the flour mixture into the crock pot with the stew and stir well. Cover the slow cooker with the lid again and continue cooking for the rest of the time. Once stew has finished cooking, add the canned or frozen peas and stir.
- The longer the stew sits after adding the flour mixture, the thicker it will become. Stew is always more flavorful the next day (and several days following prep), so if you are able to make it at least one day ahead of time, I would recommend doing so.
- Serve stew with choice of bread and butter.
Notes
*Use regular all-purpose flour or a cornstarch slurry instead of gluten-free flour if you'd like.
Store leftover stew in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 1of 8, Calories: 391kcal, Carbohydrates: 28g, Protein: 46g, Fat: 10g, Fiber: 4g, Sugar: 4g