Crock Pot Gluten Free Beef Stew
This hearty, gluten free beef stew is an easy, delicious recipe perfect for even the busiest days. This convenient Crock Pot beef stew is loaded with tender chunks of beef stew meat and loads of veggies, and slow-cooked to perfection.
Servings: 6
Calories: 328kcal
Equipment
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoon garlic olive oil
- 1 onion sliced thin
- 2 tablespoon Gluten Free 1:1 Flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon black pepper
- 2 large potatoes cut in cubes
- 6 oz baby carrots
- 1 cup celery diced
- 1 medium zucchini diced
- 1 cup frozen corn or mixed veggies
- 4 cups beef broth
- 1 tablespoon vegetable paste 3 tablespoon Worcestershire sauce
Slurry Ingredients
- 2 tablespoon corn starch
- 2 tablespoon cold water
Instructions
- Begin by prepping all of your vegetables. Combine all seasonings into a small bowl and mix well.
- Then, place the beef into a medium size bowl and coat well with ½ of the seasoning mixture and the 2 tablespoons of flour.
- Next, heat olive oil in a skillet on medium-high. Once hot, add your coated beef. Allow the beef to sauté until slightly brown for 2 minutes per side.
- Then, remove the beef, set aside, and add the onion to the pan. Coat onions with the remaining seasoning mixture. Stir well. Sauté onions for 2 minutes.
- At the bottom of the slow cooker, add the beef and the onion/juices from the frying pan.
- Begin adding all remaining ingredients to crockpot: broth, vegetable paste, Worcestershire sauce, celery, carrots, potatoes, everything except for corn starch slurry and zucchini. Add zucchini 30 minutes before finishing.
- Cover with lid, cook on high for 3-4 hours or low for 6-7 hours. Add zucchini 30 minutes before finishing.
- Once the beef stew is done cooking, mix together cornstarch and water. Stir into your stew a small amount at a time until sauce is the consistency you like. It’s ok if you don’t use all of the slurry.
- Allow to simmer for 10 minutes.
- Begin adding all remaining ingredients to crockpot: broth, vegetable paste, Worcestershire sauce, celery, carrots, potatoes, everything except for corn starch slurry and zucchini.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight if frozen. Then, reheat the entire stew in a pot over medium-low heat or microwave individual portions at 1-minute intervals until heated through.
- I love using Yukon Gold or red potatoes. Russet potatoes tend to fall apart in a slow cooker stew like this one.
- Sear your beef on medium-high. This is the perfect temperature to achieve a good golden color without cooking it through. The slow cooker will do all the actual cooking.
- Make certain not to overcrowd the pan when browning the beef, as the beef will steam instead of browning.
- You only need to cook the onions for a couple of minutes. They just need to soften slightly before being added to the slow cooker.
- There's no need to defrost your mixed veggies before adding them to the slow cooker.
- A good rule of thumb when timing the addition of your zucchini is to test the potatoes with a fork. If the fork pierces the potatoes but doesn't slide in easily, you can add the zucchini.
- Add your cornstarch in increments. You can always add more, but you can never take it out!
Nutrition
Serving: 1g | Calories: 328kcal | Carbohydrates: 36g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1094mg | Potassium: 1310mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4149IU | Vitamin C: 35mg | Calcium: 79mg | Iron: 4mg
