Crock Pot Beef Stew

P1030586There’s nothing better than a warm, tasty stew on a chilly February evening. This is a simple, gluten-free stew that is sure to warm you and yours to the core! And this sure beats beef stew from a can — ENJOY!

Crock Pot Beef Stew*

(serves 6-8 people)

Prep Time:  15 min.   Cook Time:  4-6 hours

2-3 pounds beef, cubed

¼ cup + 2 tablespoons corn starch, divided (or rice flour or all-purpose GF flour)

1 teaspoon salt + ½ teaspoon pepper + 1 teaspoon garlic powder

2 tablespoons oil (coconut or olive)

¼ cup diced onions OR 2 tablespoons minced onion

2  15-ounce cans GF beef broth

2 cups hot water

4-5 medium potatoes, diced

1 16-ounce bag frozen, mixed vegetables, cooked

Salt & pepper to taste (2 teaspoons salt + ½ teaspoon pepper)

Put cubed beef, salt/pepper/garlic powder mixture and ¼ cup corn starch (or flour) into sealed plastic bag; toss until beef is evenly covered.

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Heat oil in large skillet on medium heat; add beef and onions. Brown beef, stirring often; don’t overcook or beef will be tough – cook only until beef is lightly browned and still slightly pink in the middle.


Pour into crock pot, then add beef broth, water, vegetables, potatoes, salt & pepper.  Cook for 4 hours on high or 6 hours on low.


About 15 minutes before serving, mix 2 tablespoons corn starch with cold water in a small cup.  Pour into crock pot and stir for about 1-2 minutes until liquid thickens & gets cloudy.


OPTIONAL:  Serve with GF and/or regular crackers, salad, Chi-Chi’s® Sweet Corn Cake.

* This recipe can also be made in a large Dutch oven on the stovetop.  Just brown the meat in the large Dutch oven and then add the rest of the ingredients; bring to a boil, then simmer on low for 1 hour or until potatoes are soft.

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