Hearty gluten free stew with beef, veggies and potatoes. This can be made on the stovetop or in a crockpot and can easily be frozen for later!
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 10 hourshours
Stove Top 4 hourshours
Servings 8
Author Kate Bro
Equipment
Crock Pot or Large stovetop Pot
Cutting Board
knife
Ingredients
2lbsbeef stew meat
1/2cupgluten free flourlike Pamela's or cup4cup
1/3onion
4ozbaby tomatoes
3potatoesdiced
3celery stickschopped
1cupcarrotssliced (or baby carrots)
1cupmushrooms
1TBSsalt
28ozbeef broth(4 cups)
1/4cupred wine
Instructions
Shake meat & flour in baggie to coat meat thoroughly.
If cooking immediately, add meat to pot or crock pot, then add remaining ingredients ending with liquids.
On stove, let simmer for 4-6 hours. In crock pot, cook on low for 8-10 hours
If freezing for later, split meat between two Ziploc Freezer bags. Then add remaining ingredients, ending with the liquids, evenly between to two bags. When you're ready to cook, let thaw for 30 minutes on counter. Cook in crock pot on LOW for 8-12 hours.
Notes
With this type of soup/stew recipe, you can really customize it to be however you like! Sometimes we leave out the potatoes. This time my grandmother had a bunch of extra peas we added. Personalize to your preferences or what you have on hand!