I grew up eating the best slow cooker beef stew ever. No question. Unfortunately, it’s not gluten free. I tried to adapt it, but it just wasn’t the same. My mom (sharing my dilemma) sent me this yummy recipe. (It’s still not as good as Mom’s, but I’ll keep trying!) This is one of those yummy recipes that just happens to also be gluten free. You don’t need any fancy flours or ingredients.
French Oven Beef Stew
- 2 lbs stew meat or chuck roast, cubed
2 onions*1 onion, chopped (Last time I made this, we cut the onion in half — to one onion — , and we liked it even better!)
- 2 stalks celery, diced
- 6 carrots (I used a large bag of mini carrots–in my opinion, a stew needs tons of carrots!)
- 5 or 6 potatoes, halved, then quartered
- 2 cups V-8 juice (Picky eaters can pick out all the veggies they want, but they will still get tons of veggies in the sauce!)
- 1 cup beef broth (I used 1 cup boiling water and two tsp Better than Bouillon–Beef Flavor)
- 1 small can of mushrooms–chopped (optional)
- 3 T quick cooking tapioca
- 1 T sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp basil
- Dash Worcetershire sauce (Make sure to choose a GF brand)
- 2-3 T corn starch for extra thickening after the stew is finished cooking.
Layer meat and vegetables in slow cooker. Combine spices, juice, broth and tapioca. Let stand 10 minutes. Pour over meat and vegetables. Cover and cook 4-6 hours on high or 6-8 hours on low. If your sauce is too thin, add 2-3 T corn starch to 1/4 c cold water. Mix completely, and add to the boiling stew. Sauce should thicken in five minutes. Enjoy! Yum! (I could eat slow cooker beef stew for breakfast. Sometimes I have been known to do just that with the leftovers!)
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