There’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.
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.